*BAKED BEEF ENCHILDADA CASSEROLE

Makes 6 to 8 servings:

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound of ground beef
• 1 tablespoon of chili powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 2 (10.75-ounce) cans creamy chicken Verde soup
• 1(4.5-ounce) can chopped green chilies
• 1 1/2 dozen corn tortillas, divided
• 2(10-ounce) cans red enchilada sauce, divided
• 1 (16-ounce) can re fried beans
• 4 cups shredded Monterrey Jack cheese, divided

Garnish:sliced black olives and red, green, and yellow bell pepper curls.

Preheat oven to 350 degrees. Lightly grease a 13x 9x2 -inch baking dish.
In a large skillet, melt butter over medium heat. Cook onion and garlic about 5 minutes, or until tender. Add ground beef, chili powder,salt, and red pepper. Cook until beef is brown and crumbly; drain. Stir in soup and green chile's; set aside. Line prepared baking dish with 6 corn tortillas. In a medium bowl, whisk together one can of enchilada sauce and re fried beans. Spread bean mixture onto tortillas. Evenly sprinkle with 1 cup cheese. Layer 6 more tortillas. Cover with meat mixture. Evenly sprinkle with 1 cup of cheese. Layer remaining 6 tortillas. Evenly spoon remaining can of enchilada sauce onto tortillas. Sprinkle with remaining 2 cups cheese. Bake for 25 minutes, or until hot and bubbly. garnish with sliced black olives and bell pepper curls, if desired.