Enchilada Casserole

 Enchilada Casserole  

Time: 20 minutes prep + 45 minutes baking Yield: 8 servings 1 pound ground beef 1 small onion, chopped 1 T minced garlic salt and pepper 1 (14.5 ounce) can mexican stewed tomatoes 3 (8 ounce) cans tomato sauce 1 (4 ounce) can diced green chilis 1 (15 ounce) can black beans, drained and rinsed (optional) 2 1/2 T taco seasoning 9 flour tortillas 3-4 C cheddar cheese, shredded 1 can corn- drained (optional) olives, sliced (optional) 1. Preheat your oven to 350 degrees. Brown 1 pound ground beef, 1 chopped onion and 1 tablespoon minced garlic. Add salt and pepper to taste. 2. When the mixture has browned and the onions are translucent add 1 can of diced mexican stewed tomatoes. If you don't have diced tomatoes, just stick a pair of kitchen scissors into the top of your opened can and snip the tomatoes into chunks. 3. Pour in a can of tomato sauce, green chilis and a can of drained and rinsed black beans and (optional corn). Toss in 2 1/2 tablespoons of taco seasoning,   Stir and heat. 4. Remove the pan from the heat and spray a 9x13 pan with cooking spray. 5. Cover the bottom of the pan with about 1/2 a cup of the saucy filling. Lay 3 tortillas out over the mixture. 6. Cover the tortillas with one-third of the meaty sauce. 7. Cover the sauce with about 1 cup of cheddar cheese. Add three more tortillas, one-third of the meat sauce and 1 cup of cheese. Repeat these layers once more. Top with olives- optional 8. Cover it all up with some tin foil and bake for 45 minutes or until hot and bubbly throughout. Let it sit for 10 minutes once you have taken it out of the oven, then serve.  lettuce, salsa, sour cream