{Enchilada Casserole}

This meal is nice because it’s pretty quick and easy. It was really yummy and much easier then rolling up a bunch of enchiladas đŸ™‚

2 tsp olive oil
1 (15oz) can red Enchilada Sauce
1 pound ground beef
1 cup yellow onion, chopped
4 Green Onions, sliced, preserved for garnish
1 can Sliced Black Olives
1/2 tsp cumin
1/2 tsp salt
12 Corn Tortillas,
2-3 cups Mexican Shredded Cheese Blend
2-3 Tbs chopped fresh cilantro

Pre-heat the oven to 450°. Swab bottom of a baking dish (You can use and 8×8 or 9×13 depending on how much you want) with olive oil & a small amount of enchilada sauce; set aside. In a pan fry up your yellow onion with ground beef until cooked all they way. Add green onions, cumin, salt, and about 3 Tbs of sliced olives together with a small amount of enchilada sauce. Cover bottom of dish with a layer of tortilla (I used 4 whole tortillas for each layer). Top with half of the beef mixture, followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top second layer with tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-25 minutes. Remove from oven and sit for 10 minutes before cutting. Garnish with fresh cilantro

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