| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
9x13 casserole pan (or 2 - 8x8 casserole pans)
|
Ingredients
- 2 lbs grass-fed ground beef (can also use lean ground beef)
- 1 onion finely chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can sliced black olives, drained
- 1 (8 ounce) can sliced black olives, drained
- 2 (16 ounce) cans refried beans
- 12 (8 inch) whole wheat flour tortillas (can also use regular flour tortillas)
- 1 (16 ounce) jar red enchilada sauce
- 3 cups shredded cheddar cheese
Ingredients
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Instructions
- In a large skillet over medium heat, sauté the ground beef for 5 minutes. Add the onion and garlic, and sauté until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the olives, green chile with tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.
- In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Top off the casserole with a layer of meat mixture and cheese.
- On the day you are ready to cook, preheat oven to 350 degrees. Place thawed dish into oven and bake for 20-30 mins. Remove foil the last 10-15 minutes of baking, so the top can brown.
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“Accidental Blogger of 4 with Amanda Littiken” is a family lifestyle, parenting and motherhood contribution. She is also the Balancing Motherhood Contributing Columnist. Amanda offers advice, tips and resources on a range of topics from family living, parenting and balancing being a mother.
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