Full Page 4 x 6 5 x 7

1 4-oz. can chopped olives
1 26-oz. can enchilada sauce
1 doz. corn tortillas
1 1/2 cups shredded cheddar cheese
1/2 med. onion, diced
salt and pepper to taste
sour cream
1 lb. lean ground beef or turkey
1 1/2 cups shredded monterey jack

In a skillet, brown meat and onions. Salt and pepper to taste. Drain off excess fat. Set aside. Simmer enchilada sauce in a skillet. Place tortillas in warm sauce one at a time until moistened. Use moistened tortillas to line a 8 x 13 baking dish. Place half of the meat, 1/2 cup of each of the cheeses and a third of the olives on top of the tortillas. Add another layer of tortillas and another layer of the meat, cheese and olives. Top with a third layer of tortillas and the remaining cheese, olives, and whatever enchilada sauce is left in the skillet. Bake in a 375° oven for 10 to 15 minutes or until cheese is melted and bubbly. Garnish with sour cream and guacamole.

Makes 4 to 6 servings.
Keywords: Mexican, casseroles   Category: Mexican    Cookbooks: Sears Sun
Recipe by Gary Pauls     Added: April 22, 2006 by deebeeeff     Last Updated: October 24, 2014
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