Enchilada Lasagna

 

 

Enchilada Lasagna

1 1/2 - 2 lbs ground beef Garlic salt and pepper 28 ounce can diced tomatoes 10 ounce can of red enchilada sauce about 18 corn tortillas 30 ounce can refried beans 1/4 to 1/2 onion, chopped 1 1/2 cups cheddar or mexican cheese 2.25 ounce can sliced black olives   In a medium saucepan add ground beef. Season with garlic salt and pepper. Brown till meat is completely cooked through. Turn off heat. With a slotted spoon scoop cooked meat onto a plate lined with paper towels.   Drain liquid from diced tomatoes. Combined 2/3 can of tomatoes with the cooked meat. Set aside. Preheat oven to 350 degrees.   In a 9x13 inch pan, pour about 1/4 can of red sauce into bottom of pan. Add a layer of corn tortillas, breaking some in half to cover the edges so as to cover the entire surface.   Spread cooked meat mixture evenly over corn tortillas. Cover with another layer of tortillas.   Spread refried beans evenly over tortilla layer. Sprinkle onions over beans. Quantity depends on your person preference. I like onions so I did 1/2 an onion. Cover with another layer of tortillas.   Evenly cover last tortilla layer with the remaining 1/3 can of diced tomatoes. Pour remaining sauce over tomatoes. Top with cheese and olives.   Bake in oven at 350 degrees for 30 to 35 minutes until cheese is completely melted and enchilada dish is completely heated throughout. Let cool a couple minutes and then serve.   A Recipe Snobs Original Recipe