Enchilada Casserole

Enchilada Casserole

1 pound ground beef or turkey
2 clove garlic, finely chopped (I use minced garlic, 2 tablespoons)
1 3/4 cups (16-ounce jar) Salsa
1 3/4 cups (1-pound can) Refried Beans
1 1/4 cups (10-ounce can) Enchilada Sauce
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) Shredded Mild Cheddar Cheese
Green Onion (optional)

COOK beef and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.