Brandy’s Enchilada Casserole
1 Lbs of hamburger meat
1 Package of McCormick’s Enchilada Sauce (Prepared per package directions)
16 Oz pkg of Mexican Blend Cheese (Can be substituted with Colby/Jack)
1 Can of Refried Beans
16 Corn Tortillas
1 Can of Sliced Black Olives
Diced Green Onions
Sour Cream
Shredded Lettuce
Preheat the oven 350 degrees
Prepare the McCormick’s Enchilada Sauce per package directions and set aside.
Brown 1 lbs of hamburger meat drain and put it back in the skillet. Combine the meat, refried beans, half the black olives and Enchilada Sauce in the skillet and let simmer.
Spray a baking dish with non-stick spray and line the dish with eight Corn Tortillas and sprinkle lightly with cheese. (I use a cake pan)
Spoon about half of the meat mixture onto the Corn Tortillas and then sprinkle with cheese.
Put another layer of the remaining Tortillas over the cheese and spoon the rest of the meat mixture on. Pour remaining cheese over the top, with diced green onions and remaining black olives.
Cover with aluminum foil and bake about 20 minutes until cheese is melted. Once the cheese is melted, remove the foil and bake another five minutes to brown the cheese a bit.
Let the casserole sit for about ten minutes before you cut into it, to allow it to firm up, then serve garnished with lettuce and sour cream.
This recipe doubles up wonderfully for larger groups and it also freezes well.