Triple Layer Enchilada Casserole

This is so simple, guys.

Dice your onion and put it in a skillet with your ground beef. Cook over medium heat until the meat is browned; then drain grease. Return the mixture to the skillet and add taco seasoning and follow the instructions on the back of the envelope. Normally it asks for 3/4 cups water. Let simmer for a few minutes and then add your beans and corn. I prefer Ranch Style beans because of the extra flavor, but plain red kidney beans work just as well.

While your taco meat mixture is simmering, you can start your enchilada sauce. In a small sauce pan, mix your package of enchilada mix with 1 1/2 cups of water and the tomato sauce. Let come to a boil.

Let’s start the layering of the casserole, shall we? I use a 9×13 casserole dish and I put corn tortillas flat on the bottom. Add your meat and bean/corn mixture to cover the tortillas, but saving enough to do this 2 more times. Sprinkle in olives. Cover with enchilada sauce and top with cheese. Repeat layers until you come to the top of your dish. For the final layer, I do a layer of tortillas then sauce and cover with lots of cheese.

Pop it into the oven for 10-15 minutes on 350 degrees F or until cheese is completely melted and starting to bubble.

You can also top with sour cream or salsa. I serve it with refried beans and Fritos! It’s melty and crunchy and spicy and just plain YUMMMMY!