 | | Directions |
- Preheat oven to 350 degrees F.
- In a large skillet over medium-high heat, saute the ground beef until no longer pink. Drain. Add the onion and garlic, and cook for 5 more minutes.
- Add the tomatoes, beans, taco sauce, olives, corn and green chiles. Stir to combine. Reduce heat to low, and let simmer for 15 to 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 4-quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, ending with a layer of meat and cheese.
- Bake for 30 minutes, or until cheese is slightly brown and bubbly.
- Serve with sour cream, salsa, lettuce and tomato, if desired. Garnish with cilantro.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: 4-quart casserole dish
Servings: 8
|  | | Ingredients | | - | | 2 pounds ground beef |
| - | | 1 onion - diced |
| - | | 2 cloves garlic - minced |
| - | | 1 can Rotel tomatoes |
| - | | 1 cup refried beans |
| - | | 16 ounces taco sauce |
| - | | 1/4 cup black olives - sliced |
| - | | 1 cup corn - frozen or fresh |
| - | | 1 can green chiles - diced |
| - | | 10 tortillas - 8-inch |
| - | | 3 cups Monterey Jack cheese |
| - | | 1/4 cup cilantro (optional) |
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