Burrito Casserole

Busy getting ready for a 2-week stay by my California family. Already have this dish in the freezer for one of the suppers.

Makes 2 casseroles (6 servings each)
2 lbs ground turkey or beef
1 medium onion
2 garlic cloves, minced
2 cans Ranch Beans (15 oz each) (pinto beans in seasoned tomato sauce)
1 10 oz can diced tomatoes & green chilies, undrained (I use Rotel)
1 16-oz jar taco sauce (I use salsa; doesn't need to be cooked as long to thicken)
1 can (4 oz) chopped green chilies, drained
1 can (3 or 4 oz) sliced ripe olives, drained
12 flour tortillas (8 inches) halved
4 cups (16 oz) shredded Colby-Monterey Jack cheese
In large skillet, cook turkey (beef), onion, and garlic over medium heat until meat is no longer pink; drain.
Stir in the beans, taco sauce, tomatoes, chilies, and olives. Bring to boil. Reduce heat.
Simmer uncovered, for 2O-25 min. or until slightly thickened.
Spread 1 cup meat mixture in each of two greased 11 in. x 7 in. baking dishes (or 9 x 9 in.
square).
Layer with 4 tortilla halves, l cup meat mixture and 2/3 cup cheese. Repeat twice. (I only repeated once)
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at
350 degrees for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is
melted.
Let stand for 5 minutes before serving.
To use frozen casserole: Thaw in the fridge overnight. Remove from fridge 30 minutes before baking.
Cover and bake at 350 degrees for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
*I have baked both casseroles at same time and froze a baked one to thaw and heat up in the future. I think a baked one holds together better if you are going to use a freezer bag rather than a casserole container for freezing.