Having married into a Hispanic family, my mother-in-law calls me a cheater for making this recipe, but my husband and son devour this and it is a favorite on busy nights in our home! Can't go wrong and can be tweaked to your liking!
03While your taco meat mixture is simmering, you can start your enchilada sauce. In a small sauce pan, mix your package of enchilada mix with 1 1/2 cups of water and the tomato sauce. Let come to a boil.
04Let’s start the layering of the casserole, shall we? I use a 9×13 casserole dish and I put corn tortillas flat on the bottom. Add your meat and bean/corn mixture to cover the tortillas, but saving enough to do this 2 more times. Sprinkle in olives. Cover with enchilada sauce and top with cheese. Repeat layers until you come to the top of your dish. For the final layer, I do a layer of tortillas then sauce and cover with lots of cheese.
05Pop it into the oven for 10-15 minutes on 350 degrees F or until cheese is completely melted and starting to bubble.
06You can also top with sour cream or salsa. I serve it with refried beans and Fritos! It’s melty and crunchy and spicy and just plain YUMMMMY!