Burrito Casserole

• 2 lbs lean ground beef
• 2 (1 1/2 ounce) packages dry enchilada mix (s)
• 3 cups water (s)
• 1 (12 ounce) can tomato paste (s)
• 1 garlic clove, minced (s)
• 1/4 teaspoon pepper (s)
• 1/4 teaspoon salt (s)
• 9 (9 inch) flour tortillas
• 4 cups cheddar cheese, shredded
• 1 (16 ounce) can refried beans, warmed
• 1 (16 ounce) jar salsa (t)
• 2 cups sour cream (t)
• 1 (4 ounce) can diced green chilies, drained (t)
• 2 cups onions, chopped (t)
• 2 cups guacamole (t)
• 1 (4 ounce) can black olives, sliced & drained (t)
• 2 cups monterey jack cheese, shredded (t)

1. In a saucepan, combine sauce mix, water, tomato paste, garlic, pepper & salt. Simmer for 15 to 20 minutes.
2. In a skillet, brown the beef and drain. Stir in 1/3 of sauce.
3. Spread 1/3 of sauce in the bottom of a greased 9 x 13" baking dish. Place 3 tortillas over sauce, tearing to fit the bottom of pan. Spoon half of the meat mixture over the tortillas, then sprinkle with 1 1/2 cups of the cheddar cheese.
4. Add 3 more tortillas. Spread refried beans over tortillas, then top with remaining meat. Sprinkle with 1 1/2 cups of the cheddar cheese.
5. Layer remaining tortillas, then top with the remaining sauce. Sprinkle with remaining cheddar cheese.
6. Bake, uncovered, at 350 degrees for 35-40 minutes. Let stand 10 minutes before cutting.
7. While it is baking, prepare topping ingredients into small containers and arrange on a serving tray.
8. Serve casserole with topping tray so guests can choose whatever toppings they desire. (Can also be served plain without toppings and it's still very good).

lean ground beef, enchilada mix, water, tomato paste, garlic, pepper, salt, flour tortillas, cheddar cheese, beans, salsa, sour cream, green chilies, onions, guacamole, black olives, cheese

Taken from www.food.com/recipe/burrito-casserole-285050 (may not work)