Easy Enchilada Caserole

1 lb seasoned with salt and pepper browned ground beef
12-16 soft corn tortillas
1 large can mild red enchilada sauce
1 cup cheese

green onions and black olives to top

Pour 1/2 can enchilada sauce in a 9 by 11 pan. Layer 6-8(depending on what covers the pan) corn tortillas as evenly as possible on sauce. Layer beef. Top with 6-8 more tortillas. Add the rest of the enchilada sauce. Layer cheese, onions and black olives. Bake at 350 for 30 minutes.

Mexican Rice

2 tbs. olive oil
1 tbs. garlic
1 cup rice

Add all to pan and fry for 2 minutes.

Add 2 cups chicken bullion, 1/2 tsp. cumin, 3 tbs. salsa(you may substitute any tomatoe product ie tomatoe paste, enchalada sauce). Cover, turn to low and cook for 20 minutes. You may add black olives if you wish.