Enchilada Casserole

One of our family favorites

12 flour tortillas (soft taco size) white or wheat

1/2 lb lean ground beef (I use ground turkey)

1 can enchilada sauce

1 8oz can tomato sauce

1 cup water

1 can refried beans (no fat, optional)

1 1/2 cups sour cream (low fat, optional)

1 cup shredded cheese (can add more to taste)

1 chopped onion

olives optional

9 X 13 baking dish

Cook up ground meat and onion in skillet, add sauces and water, just heat through. (You can add optional olives in the sauce, or just sprinkle on top at the end.)

Spray baking dish with non stick cooking spray.

Lay out the tortilla in baking dish, spread about two Tbs beans, then about a Tbs of sour cream in a line. Add a couple Tbs of meat mixture. My family likes a lot of cheese, so put a layer of shredded cheese here. (For a lower fat version wait to put cheese on top.)

Roll kind of tight, leaving both ends open and line up in dish with seam side down. Continue this procedure until all are rolled and put in the pan.

Pour remaining meat sauce over the top, spreading to moisten all the way to the edges. Sprinkle with cheese to taste. (If you didn't put olives in meat mixture you can sprinkle olives over top.)

Bake in 350 degree oven for about 20 minutes until heated through. Cheese melted and edges a little bubbly. Cool slightly

I got this from Dana Thornock's Cooking to be Lean cookbook. You can fatten it up, but we think it's pretty yummy as is!

I make everything big, my pics are for double the recipe in a 11 X 16 pan.