Cathy'S Enchilada Casserole - cooking recipe

Ingredients

1 (10 oz.) Mexican-style tomato sauce
1 (8 oz.) can tomato sauce
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 (4 1/2 oz.) can chopped ripe olives
1/2 tsp. salt
6 tortillas
1/2 lb. Monterey Jack cheese, grated
1 can cream of mushroom soup

Preparation

Combine first 2 ingredients, cream of mushroom soup and 1 1/4 cups water in saucepan.
Warm over low heat.
Brown ground beef, onion and garlic in skillet, stirring until crumbly.
Add olives, salt and 1/2 cup tomato mixture.
Mix well.