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
Last Recipe Updated is:
Pizza Seven Layer Dip on May 16, 2017

Last Recipes Added are:
Pizza Seven Layer Dip on May 16, 2017
Cheese Potato Pancakes on February 25, 2017
Creamy Macaroni And Cheese on September 24, 2016
Corn Nuts on September 02, 2016
Dave's Sausage Gravy For 1 (or 2) on August 22, 2016

Founded April 13, 2006   
2015 fergusonrecipes.com