WHAT'S FOR DINNER TONIGHT... **ENJOY**

Enchilada Casserole
Prep and cook time about 45 minutes.Serves4-6
Preheat Oven to 350*
WHAT YOU WILL NEED
13/9 baking dish [I use glass].Lg. frying pan.
1) 2 lbs of Ground Beef.
2) 16 oz. bag of shredded cheese [ I use Mexican Style] which is a mix of cheddar and jack.
3) 1 can [19oz] of La Victoria Enchilada Sauce.
4) Small can of Black Olives
5) 1 box of Ortega Hard Taco Shells [12] !!DO NOT SUBSTITUTE!!
6) Some Green Onions.
7) 1 small white onion.
8) Sour Cream [for topping]

OPTIONAL ADDITIONS
1) ¼ Tsp. Cayenne Pepper
2) 4 oz. MILD Diced Green Chilies [La Victoria or Ortega]

TO DO
1) Dice up your olives, onion, and gr. onions. Set aside [separately]
2) Break apart all taco shells into med/lg bite sized pieces into baking dish [evenly spread about].
3) Take 8 oz [about half] your cheese, and spread evenly over broken taco shells. Set aside.
4) On medium heat cook ground beef, seasoned with garlic salt and pepper to taste. Half way through cooking add all of your WHITE onion, along with optional ingredients. Stir. Once meat is cooked thoroughly DRAIN WELL. Pour all meat into baking dish.
5) Pour whole can of Enchilada Sauce into meat. Mix well with spoon and make even across dish.
6) Evenly spread remaining cheese over top.
7) PLACE your black olives over casserole [to look neat]8) Sprinkle Gr. Onions over [to taste]
9) Place in oven for about 20 minutes, or until cheese is completely melted and heated thoroughly.

Serve with..
Top with Sour Cream.
Refried beans and Spanish rice

This is a dish better ate after cooking. It is ok for leftovers, but when making for someone, if cooked the night before will result in soggy taco shells!!!
ENJOY!