Rojos Salsa

Enchilada Casserole

Enchilada Casserole

Non-stick pan spray
1/2 lb. ground beef or turkey
1 small onion, chopped
1 (15-oz) Rojo’s Restaurant Style Salsa
1 (2.25-oz.) can sliced ripe black olives, drained
1 cup sliced nopalitos, drained, rinsed and chopped into ½ inch pieces (optional)
2 cups Mexican Style Shredded Cheddar Jack Cheese
8 taco size corn tortillas

Preheat oven to 350ºF and spray a 9-inch square baking pan with pan spray; set aside In skillet, brown beef with onion until onion is tender; stir in Rojo’s Restaurant Style Salsa, olives and nopalitos; set aside. Spray both sides of each tortilla with pan spray. Spoon 1/3 meat mixture evenly into prepared pan bottom. Place 4 prepared tortillas on mixture and sprinkle with ½ cup cheese. Repeat layers, then spread with remaining meat mixture and top with remaining cheese. Bake at 350ºF for 15 minutes or until cheese melts. Makes 4 servings.