Easy Enchilada Casserole with Olives

Fantastic! This one does not contain any cream of ..soups or corn. Slices nicely. I doubled Enchilada Sauce by Kimke for the enchilada sauce

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs ground beef
• 1  cup onion, chopped
• 2  garlic cloves, minced
• 2 (10 ounce) cans  enchilada sauce
• 1 (2 1/2ounce) can  sliced black olives, drained
• 10 (6 inch)  corn tortillas, divided and torn
• 2  cups cheddar cheese, shredded
• 2  tablespoons chives, snipped

Directions

1. Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
2. In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
3. Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
4. Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.