A great recipe to make up earlier and freeze ahead.
2 lbs. ground beef or chicken
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 oz. each) Ranch Style beans (pinto beans in seasoned sauce)
1 bottle (16 oz.) taco sauce
1 can (10 oz.) diced tomatoes & green chilies, undrained
1 can (4 oz.) chopped green chilies
1 can (3.8 oz.) sliced ripe olives, drained
12 flour tortillas (8 inch), halved
4 cups (16 oz.) shredded Colby-Monterey cheese
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 beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20 - 25 minute or until slightly thickened.
Spread 1 cup meat mixture in each of 2 greased 11" X 7" baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees 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 refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake 10 - 15 longer or until cheese is melted. Let stand for 5 minutes before serving.
Makes 2 casseroles (6 servings each).
Time to prepare
Takes about 1 1/2 hours.
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