Mom's Enchilada Casserol

• 3 lbs. ground beef
• 1 large yellow onion
• 30 oz. enchilada sauce (1 large, 1 small can)
• 36 corn tortillas
• 3 4 oz. cans diced green chilies
• 2 packages of taco seasoning
• 3 lbs. grated montery jack/colby cheese
• 1 8 oz. can olives
• 1/2 c. water

1. Preheat oven to 350F (180C).
2. Dice onion.
3. Brown ground beef.
4. Add taco seasoning, water, and cook 5 to 8 minutes.
5. Coat lasagna pan (or 2 9x13 baking pans) with non-stick spray.
6. Place one layer of corn tortillas on bottom of pan.
7. Top tortillas with 13 of meat mixture.
8. Spoon some enchilada sauce over the meat mixture so meat is gently covered in sauce (do not use all sauce at once).
9. Top meat and sauce layer with cheese (not all at once).
10. Place another layer of tortillas on top of meat layer.
11. Repeat steps 7 to 10 until reach top of pan.
12. Top layer should end with cheese, not tortillas.
13. Sprinkle olives over top layer.
14. Bake until cheese begins to bubble.
15. Remove from oven, cut in squares, and serve.

ground beef, yellow onion, enchilada sauce, corn tortillas, green chilies, taco, colby cheese, olives, water

Taken from recipeland.com/recipe/v/moms-enchilada-casserol-53554 (may not work)