Ingredients

1 pound lean ground beef
1 small sweet onion , diced small
salt and pepper , to taste
2 cloves garlic , minced
15 ounce can refried beans
3/4 cup enchilada sauce
10 ounce can diced tomatoes with green chile peppers (such as Rotel), drained
4 ounce can diced jalapeño peppers , drained
2.25 ounce can sliced black olives , drained
8 good quality corn tortillas
8 ounces (2 cups) shredded Mexican blend cheese
sour cream, shredded lettuce, or sliced avocado ,for serving
homemade guacamole ,for serving
homemade pico de gallo ,for serving

Instructions

Preheat oven to 350 degrees F. Coat an 8x8x4-inch baking dish with nonstick spray.
Cook beef and onion in a large skillet over medium-high heat; breaking it up into small crumbles, until no pink remains, about 3 minutes. Season with a sprinkle of salt and pepper, add in the garlic, stir to incorporate. Pour off all the grease.
Return to heat and stir in the beans, taco sauce, tomatoes, jalapeños, and olives until combined.
Spread a thin layer of the mixture into the bottom of the prepared baking dish. Cover with 2 tortillas, splitting one of them in half to fit. Spread more of the meat mixture on top, followed by 1/3 cup cheese. Repeat these layers 3 more times, ending with meat mixture and cheese.
Transfer to the oven and bake until cheese is bubbly and golden, about 25 minutes.
Let rest for 10 minutes before slicing, which will help the layers stay intact.
Serve with your choice of toppings and enjoy!
Notes
For recipe variations, please refer to the full article.
Nutritional calculations do not include the optional toppings
To store in the refrigerator: allow to cool completely, then wrap either the whole casserole or cut into individual servings in plastic and foil. Store for up to 3 days.
To store in the freezer after baking: allow to cool completely, then wrap either the whole casserole or individual servings in plastic and foil. Store for up to 2 months.
To store in the freezer before baking: if your intention is to freeze the entire casserole before cooking it, assemble the layers in a foil-lined casserole dish, freeze until completely solid, then lift the casserole out of the pan and freeze separately - this way you still have use of your casserole dish! Store for up to 2 months. Thaw overnight in the refrigerator and continue with the recipe as written for baking.

freezer meals