Burrito Casserole from Katie

1 lb Ground Beef
½ Cup Onion, chopped
1 teaspoon Minced Garlic
1 (2 oz) Can Sliced Black Olives, drained
1 (4 oz) Can of Diced Green Chilies, drained
1 (10 oz) Can Diced Tomatoes, drained
1 (16 oz) Jar of Red Enchilada Sauce
1 (16 oz) Can Refried Beans
6 Tortilla Shells
6 oz Cheddar Cheese, shredded

Sauté Ground Beef in large skillet over medium heat for 5 minutes.   Add the Onion and Garlic and sauté until onions are translucent.  Drain excess fat, mix in the Olives, Green Chilies, Tomatoes, and Enchilada Sauce.  Stir, reduce heat to low and simmer for an additional 20 minutes.
 Spread a thin layer of Refried Beans on one side of each Tortilla Shell, set aside.
 In the bottom of a casserole dish, spread a thin layer of meat mixture, cover with layer of tortilla that have been smeared with refried beans, followed by layer of Cheddar Cheese.  Repeat until all tortillas are used.  Top with cheese.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.   Bake covered at 350 degrees for 20-30 minutes.