1 cup chopped onion
2 cloves garlic, finely chopped
2 (10 ounce) cans enchilada sauce with green chilies and onions
1 (2-1/2 ounce) can sliced ripe olives, divided
10 (6 inch) corn tortillas, cut in half, divided
2 (8 ounce) cups shredded Cheddar cheese, divided.
Green onions, optional
Preheat oven to 375 degrees. Grease bottom of 9-inch square baking dish. Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for four to five minutes or until beef is no longer pink. Stir in enchilada sauce and 1/4 cup olives.
Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for five to eight minutes. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers. Cover and bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.