Ma's Enchilada Casserole

2-3 lbs. ground beef
4 cans Old El Paso Mild Enchilada Sauce
1-2 bunches chopped green onions
1/2 large box Velvetta cheese, cubed
1 can black olives, sliced
1 lg. pkg. corn tortillas,36 count
oil for cooking tortillas
small amount of flour
oil

Cook meat in large pan, drain well when done. While meat is cooking, chop onions and cube cheese. Slice olives, set aside. Pour small amount of oil into large pan, heat, add small amount of flour, mixing like making gravy, stirring till smooth. Pour enchilada sauce into pan with oil and flour mixture, stirring well, reduce heat to low.
You are now ready to begin building this great dish. If you have the room to arrange everything in one place, it will speed your prep. time. If not, it just takes a little longer to assemble. Heat a small amount of oil in small skillet over medium heat to cook tortillas. When oil is hot, cook tortillas, one at a time, just till soft and pliable.. You DON'T want to cook them until they are crisp!

Allow oil to drip back into pan, then drop tortilla into sauce mixture, covering both sides of tortilla with sauce. With large slotted spatula, gently lift from sauce, place in casserole dish. Repeat steps till bottom of casserole dish is covered with tortillas. You may want to remove skillet from heat at this point. Beginning with meat, make a layer of meat, onions, and cheese to cover all tortillas. Return skillet to heat, repeat all steps, making layers till pan is full or till you run out of ingredients, top with a final layer of tortillas.

If you have leftover sauce, you may wish to spoon a little of it over top and along sides of casserole dish pushing it down the sides with spatula. Scatter any leftover cheese or onions over top also, sprinkle top with sliced olives.

 

Cover dish with foil wrap, bake in 350* oven till cheese is melted all the way through layers. Serve when ready.
If your family likes Mexican food, they should love this! It is a little time consuming till you get the hang of going back and forth. I usually make 2 casserole dishes of these at a time, I can usually have both done within 45 minutes.

This dish freezes well, great to have on hand when unexpected people drop in! Serve with Refried beans and Spanish rice, or salad, you've got the whole meal!

 

And what a meal it is!