Mexican Taco Bake

By ldelmas

Ingredients

• 1 lb. ground beef (extra lean)
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup water
• 1 cup store-bought salsa
• 4 oz. green chilies, diced
• 1 can (15 oz.) refried beans
• 1 can (2.25 oz.) sliced ripe olives, drained, divided
• 1 packet (1.25 oz.) taco seasoning mix
• 1 package (4.5 oz.) tricolor corn tortillas, broken
• 2 cups shredded Monterrey jack cheese, divided
• 1/2 cup tomatoes, chopped
• 1/4 cup green onions, sliced

Preparation

Step 1

Preheat oven to 375°F.

In a large skillet, cook the beef, onion, and garlic until the beef is browned; drain. Stir in the water, salsa, chilies, refried beans, 1/4 cup olives, and taco seasoning. Cook over low heat for 3 — 4 minutes.

Layer half of the broken tortillas on the bottom of a greased 12 x 8 baking dish. Cover with half of the meat sauce, then sprinkle with 1 cup of cheese. Repeat the sequence, adding the remaining tortilla shells, meat sauce, and cheese. Bake for 20 — 25 minutes, or until bubbly and the cheese is melted.

Top with the remaining olives, tomatoes, and green onions. Serve.