Ingredients
2 pounds ground beef1 medium onion, chopped2 garlic cloves, minced2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)1 bottle (16 ounces) taco sauce1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (4 ounces) chopped green chiles1 can (3.8 ounces) sliced ripe olives, drained12 flour tortillas (8 inches), halved4 cups shredded Colby-Monterey Jack cheese
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, taco sauce, tomatoes, chiles and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Spread 1 cup meat mixture in each of two greased 11x7-in. baking dishes. Layer with four tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
