Enchilada Casserole

2 lbs. Ground Beef or Turkey
2 - 3 Tbsp. Watkins Garlic & Parsley Grapeseed Oil
2 14 1/2 oz. Cans Diced Tomatoes
1 15-oz. Can Tomato Sauce
2 Tbsp. Watkins Chili Powder
2 tsp. Watkins Cumin
1 7-oz. Can diced chilies
1 15 1/4-oz. Can Kidney Beans & liquid
1 Large Onion, Chopped
1 6- oz. Can Black Olives
1/4 teas. Watkins Liquid Garlic
Salt and Watkins Black Pepper
2 teas. Watkins Cilantro (add more if you like)
2 or more Cups Shredded Cheddar or Monterey Jack Cheese
Corn Tortillas (about 20)
Sour Cream
Salsa

In a large skillet brown meat, onions and garlic in oil. Drain fat. Add: tomato sauce, tomatoes, chili powder, cumin, chilies, and kidney beans. Bring to a boil, cover and simmer for 20 minutes. Season to taste with salt and pepper. Add olives and cilantro. Line a 9 X 13 by 2 inch baking pan with one-third of the tortillas. Top with one-third of the meat sauce and one-third of the cheese. Repeat with the remaining ingredients, making two more layers but reserving one-third of the cheese. Bake uncovered, in a 350° oven for 30 minutes. Sprinkle the remaining cheese on top of the casserole. Let casserole rest for 15 minutes before serving. Serve with salsa and sour cream. Makes 8 to 10 Servings.

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