Enchilada Casserole

[nverland]

Enchilada Casserole

3 Tbs (45 ml) vegetable oil
8 corn tortillas
1 lb (450 g) ground beef
1 onion, chopped
2 cloves garlic, finely chopped
1 16-oz (450 g) can refried beans
1/4 cup (60 ml) prepared taco sauce
1/4 cup (60 ml) chopped green olives
1 10-oz (280 ml) enchilada sauce
6 oz (170 g) shredded cheddar cheese

Heat the oil in a large skillet and dip the tortillas in the oil on
both sides to soften them. Set aside. In the same skillet, saute
the beef, onion, and garlic until the meat is browned. Drain off
any excess fat and add the refried beans, taco sauce, and olives,
stirring to combine. Divide the meat mixture between the tortillas
and roll up. Place half the enchilada sauce in a 12x8-inch (30x20
cm) baking dish, add the enchiladas seam side down, and pour
the remaining enchilada sauce over them. Cover with aluminum
foil and bake in a preheated 350F (180C) oven for 45 minutes.
Remove the foil, sprinkle with the cheese, and bake uncovered
until the cheese is melted, about 5 minutes. Serves 4 to 6.