Triple Layer Enchilada Casserole

1. 1

   This is so simple, guys.

2. 2

   Dice your onion and put it in a skillet with your ground beef.

3. 3

   Cook over medium heat until the meat is browned; then drain grease.

4. 4

   Return the mixture to the skillet and add taco seasoning and follow the instructions on the back of the envelope.

5. 5

   Normally it asks for 3/4 cups water.

6. 6

   Let simmer for a few minutes and then add your beans and corn.

7. 7

   I prefer Ranch Style beans because of the extra flavor, but plain red kidney beans work just as well.

8. 8

   While your taco meat mixture is simmering, you can start your enchilada sauce.

9. 9

   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.

13. 13

    Add your meat and bean/corn mixture to cover the tortillas, but saving enough to do this 2 more times.

14. 14

    Sprinkle in olives.

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    Cover with enchilada sauce and top with cheese.

16. 16

    Repeat layers until you come to the top of your dish.

17. 17

    For the final layer, I do a layer of tortillas then sauce and cover with lots of cheese.

18. 18

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

19. 19

    You can also top with sour cream or salsa.

20. 20

    I serve it with refried beans and Fritos!

21. 21

    Its melty and crunchy and spicy and just plain YUMMMMY!

* Per serving · 4 servings · Values may vary.