Category : Casseroles
Author : mary
Hits : 5071
Date : 29/06/2003
1 lbs ground beef or turkey 1 cup (1 small) chopped onion 2 cloves garlic, finely chopped 1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa 1 3/4 cups (1-pound can) ORTEGA® Refried Beans 1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce 1/2 cup (2 1/4-ounce can) sliced ripe olives 10 (6-inch) corn tortillas, sliced in half, divided 2 cups (8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided Sliced green onions (optional)
1 PREHEAT oven to 375° F. 2 COOK beef, onion and garlic in large skillet until beef is browned; drain. 3 Stir in salsa, beans, enchilada sauce and olives. 4 Bring to a boil. 5 Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes. 6 LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. 7 Cover with half of meat sauce; sprinkle with 1 cup cheese. 8 Repeat layers. 9 Bake, covered, for 20 minutes. 10 Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. 11 Sprinkle with green onions before serving.
Make washing spinach easy by adding a small amount of salt to cold water. Swish around, transfer to colander, rinse and drain immediately, pat dry.
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