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This is so simple, guys.
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Dice your onion and put it in a skillet with your ground beef.
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Cook over medium heat until the meat is browned; then drain grease.
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Return the mixture to the skillet and add taco seasoning and follow the instructions on the back of the envelope.
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Normally it asks for 3/4 cups water.
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Let simmer for a few minutes and then add your beans and corn.
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I prefer Ranch Style beans because of the extra flavor, but plain red kidney beans work just as well.
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While your taco meat mixture is simmering, you can start your enchilada sauce.
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In a small sauce pan, mix your package of enchilada mix with 1 1/2 cups of water and the tomato sauce.
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Let come to a boil.
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Lets start the layering of the casserole, shall we?
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I use a 9x13 casserole dish and I put corn tortillas flat on the bottom.
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Add your meat and bean/corn mixture to cover the tortillas, but saving enough to do this 2 more times.
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Sprinkle in olives.
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Cover with enchilada sauce and top with cheese.
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Repeat layers until you come to the top of your dish.
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For the final layer, I do a layer of tortillas then sauce and cover with lots of cheese.
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Pop it into the oven for 10-15 minutes on 350 degrees F or until cheese is completely melted and starting to bubble.
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You can also top with sour cream or salsa.
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I serve it with refried beans and Fritos!
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Its melty and crunchy and spicy and just plain YUMMMMY!
