Ingredients
1 pound ground beef7 flour tortillas (10 inches)1 jar (8 ounces) taco sauce1 large onion, chopped2 cups shredded cheddar cheese1 can (16 ounces) refried beans1 can (2-1/4 ounces) sliced ripe olives, drained1 can (4 ounces) chopped green chilies1 cup sour cream1 large green pepper, chopped2 cups shredded Monterey Jack cheese1 can (8 ounces) enchilada sauceShredded Monterey Jack and cheddar cheeses, optional
Preparation
In a skillet, brown ground beef until no longer pink; drain fat.
Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla.
Top with second tortilla and press gently; layer half of the refried beans, olives and chilies.
Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese.
Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese.
On the fifth tortilla, layer remaining beans, olives and chilies.
On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese.
Top with last tortilla; spread with enchilada sauce.
Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.
