Beef Enchilada Casserole

From Valerie Kukahiko.

1-1/2 lb. ground beef

2 Tbsp. butter

1⁄2 large onion, diced

3 large cloves garlic, minced

14.5-oz. can petite diced tomatoes, undrained

4-oz. can mild diced green chiles

28-oz. can mild red enchilada sauce, divided

1 tsp. sugar

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1 tsp. dried cilantro

1 tsp. smoked paprika

1 tsp. chili powder

2-1/2 C. freshly shredded Monterey Jack or Pepper Jack cheese

18 corn tortillas

2/3 C. sliced olives

Brown beef in a large skillet. Drain off fat and remove to a plate.

Add butter and onions to the skillet. Sauté over medium-high heat until onions are softened. Add garlic. Cook and stir for 30 seconds.

Turn heat to low. Add cooked beef, diced tomatoes, and green chiles to the skillet. Reserve 1 cup enchilada sauce and set it aside. Pour the remaining sauce into the skillet. Add sugar, salt, cumin, oregano, cilantro, paprika, and chili powder. Stir well.

Bring sauce to a boil over medium-high heat, then turn heat down to medium-low and let it simmer for 15 minutes, stirring occasionally. Meanwhile, preheat oven to 400°.

When sauce is done simmering, spread 1⁄2 cup enchilada sauce in the bottom of a 9x9-inch casserole dish. Slice 2 tortillas in half. Place one piece on each side of the dish on top of the sauce. Put a whole tortilla in the middle so that the bottom of the dish is covered by tortillas. Spread 1 cup meat sauce over the tortillas. Sprinkle 2 Tbsp. sliced olives on top. Sprinkle 1⁄3 cup shredded cheese on top. Repeat 4 more times, ending with a 6th layer of tortillas. Spread remaining 1⁄2 cup enchilada sauce over the top of the last tortilla layer. Sprinkle the top with the remaining cheese. Bake 20 minutes or until cheese is completely melted. Serve warm.