Enchilada Casserole

Enchilada Casserole Corn Tortillas 1 lb Ground beef 28 oz can red Enchilada Sauce 3-4 cups Grated Mild Cheddar Cheese 1 can sliced olives (optional) Preheat oven to 350. Pour can of Enchilada sauce in sauté pan and heat. Brown and drain ground beef. Add a few spoons of sauce to meat and mix. In 8 1/2 x 11 pan spoon some warm sauce onto the bottom to coat. Warm corn tortillas on burner. Use tongs to dip corn tortillas into the warm sauce and layer the bottom of the pan. (Tortillas will overlap) Sprinkle some cheese over tortilla layer. Spread half of the meat over the cheese layer along with half of olives. Repeat layer. Cover top with dipped tortillas. Pour remaining sauce over the top and spread, making sure to get it down the sides. Sprinkle remaining cheese on top. Bake in oven until heated through and cheese is melted about 25 minutes.