Enchilada Casserole

I was trying to come up with something new for dinner, and decided to make Enchiladas but put them together like a Lasagna. My husband loved it and I actually managed to make a reasonable amount for a change.

Instead of my usual 9X13 pan, I made it in a 9X9 pan! It is a quick and tasty meal!

p.s. scroll to the bottom and you can see something rare, SNOW! We never get snow in Portland!

1.5 lbs hamburger or ground chuck (I used chuck)
1/2 onion diced
3 small cans of Enchilada sauce (2 red 1 green)
package of 12 Corn Tortillas
Shredded cheese (I used a mix of Cheddar and Monterey Jack)
1/4 red bell pepper diced
1 tbl minced garlic
1 small can sliced olives
1 tsp Cumin
1/2 tsp Garlic powder
1 tsp Chili powder
1 tsp Cayenne pepper
salt and pepper to taste

Place your burger in a non stick pan and cook about half way thru, add in your garlic,red bell pepper, onion and spices (you can add them to taste, we like things spicy)

Mix your three cans of Enchilada sauce together in a separate bowl

When your hamburger is no longer pink, you are ready to assemble

Cut your stack of corn tortillas in half, grease your casserole

Place enough sauce to coat the bottom of your casserole, arrange the tortillas with the cut edge towards the outside of the dish, add as many as you need to cover the bottom of the dish

Add half your hamburger, then a layer of cheese and half the olives, spoon on enough sauce to cover the cheese

Add another layer of tortillas, the remaining meat, cheese, remaining olives, and enough sauce to coat the last layer.

Bake at 350 for about 20 minutes until bubbly

Serve with Sour Cream and Cilantro!