Lasagna Enchiladas

I have actually adapted this from my crock pot cookbook, and it's an excellent option for really easy enchiladas.

4-6 corn tortillas
1 lb ground beef, browned and drained
1 can refried or whole beans, your choice
1 large can olives, sliced
1 1/2 cups shredded cheese of your choice
1 large can red enchilada sauce

Begin with a greased 6" round casserole dish (fits corn tortillas perfectly) and pour in just enough enchilada sauce to cover the bottom. Place first corn tortilla on top of sauce and layer beans, meat, sauce, cheese, and olives; repeat until you reach the top of the casserole dish. Pour any remaining enchilada sauce over the top and around the sides. Bake uncovered at 350 for about a half hour, or until hot and bubbly. Allow to sit for 5-10 minutes before spooning out to serve.

Note: this can obviously be adapted for chicken enchiladas by using chicken and green enchilada sauce instead of beef and red sauce. And, per the original recipe, it can be made in the crock pot if you cross a couple of long, folded strips of foil in the bottom first, like an X. The strips should then extend up out of the crock pot so that you can hold onto the strips to pull out the enchiladas.