Layered Enchilada Casserole

• 1 Tbsp. cooking oil
• 1 lb. ground lean beef
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 can (16 oz.) stewed tomatoes
• 1/2 c. sliced ripe olives
• 1 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pkg. (16 oz.) frozen crinkle-cut French fries
• 1 1/2 c. corn chips
• 1 1/2 c. shredded Muenster cheese

1. Heat oil in a 10-inch skillet.
2. Add beef, onions and garlic and cook until brown, stirring occasionally.
3. Drain and discard excess fat.
4. Stir in stewed tomatoes, olives, chili powder, salt and pepper.
5. Layer half the potatoes in 10 x 2-inch casserole (about 2-quart capacity).
6. Cover with half the meat mixture. Sprinkle with coarsely crumbled corn chips and 1 cup cheese. Spoon remaining meat mixture over and top with remaining potatoes. Cover with foil.
7. Bake in a 375u0b0 oven for 30 minutes.
8. Remove foil and sprinkle with remaining cheese.
9. Bake, uncovered, 15 minutes longer.
10. Makes 6 servings.

cooking oil, ground lean beef, onion, clove garlic, tomatoes, olives, chili powder, salt, pepper, corn chips, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204068 (may not work)