Enchilada Casserole (or Mexican Lasagna)

Enchilada Casserole (or Mexican Lasagna)

12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese

Tear tortillas into quarters.  Preheat oven to 350 F.   Brown ground beef and onion, and drain.  Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through.  Grease a 13x9 casserole dish.  Lay tortillas across the bottom.  Add 1/3 of beef mixture.  Sprinkle ½ cup grated cheese.  Repeat layer of tortillas, beef, and cheese using more cheese for the top layer.  Bake in 350 oven for 30 minutes.  Serve over bed of shredded lettuce and top with sour cream.

Serves 10

From Files of Mie Oliphant