Yield: about four portions
- 1 Tbsp. salad oil
- 1 lb. ground beef
- 1 c. diced potatoes
- 1/2 c. diced Spanish onion
- as needed garlic salt
- as needed ground black pepper
- as needed seasoning salt
- 2 each large flour tortillas (the fresh, thicker tortillas are the best)
- as needed no-stick spray
- 16 oz. can refried beans, removed from the can and softened with a spoon
- 8 oz. can black olives, sliced
- 2 c. Colby Jack cheese blend, shredded
- 12 oz. can enchilada sauce
- as needed crisp lettuce, shredded
- as needed diced ripe tomatoes
- as needed sour cream
- Combine the beef in the salad oil over high heat. Add the potatoes and the onions, cooking for an additional 5 minutes to soften the onion and potato. Remove from the heat and season with garlic salt, pepper and seasoning salt.
- To assemble the casserole, cut the tortillas into quarters. Spray the bottom of a 2 qt. casserole dish with no-stick spray and place in the 4 tortilla quarters, covering the bottom. Spread in an even layer of the refried beans. Add the beef mixture (Step 1) as the next layer. Add 1 C. of the cheese on top of the beef. Layer in a even amount of olives. Add 1/2 layer of the enchilada sauce, spreading evenly. Repeat the layers, finishing with the sauce on top.
- Bake at 350°F for 30 minutes, until the entire casserole is bubbly around the edges.
- Serve garnished with sour cream, shredded lettuce and diced tomato on top.