Enchilada Casserole

The other night we went to an activity at church where someone brought an enchilada casserole. I loved it so much that I decided to figure out how to make one myself. Here is what I came up with...

What You Need

1 package Corn Tortillas

1 lb ground beef (or turkey)

1 can tomato sauce

1 package taco seasoning

1 can refried beans (I used black)

1 can whole beans (black or pinto, drain and rinse the beans before adding)

1 c corn (frozen or canned)

1 small can olives, sliced or chopped (optional)

1 can red enchilada sauce

1 bag shredded sharp cheddar cheese

Directions

In large skillet brown beef then add tomato sauce and taco seasoning till combined. While beef is cooking warm up beans (refried and whole), and corn in medium saucepan till heated through. In large casserole dish or 9"x13" baking pan place one layer of corn tortillas. Top tortillas with 1/2 bean mixture, then add 1/2 hamburger mixture, top with 1/2 the cheese and 1/3 of the enchilada sauce. Next add another layer of tortillas, then top again with the remaining beans, meat, and olives (optional). Add one more layer of tortillas then top with the remaining sauce and cheese. Bake uncovered at 350 degrees for 20-30 minutes, or until heated through and cheese is melted. Serve as a one dish topped with sour cream, or with a side of Spanish rice and veggies.