Dinner Tonight...Tracey's Enchilada Casserole on a Whim

I've been wanting tacos but didn't have lettuce or tomato, which I have to have for tacos, I mean come on you just have to have your veggies for tacos!  So I took a look in my pantry and fridge  and came up with the following...  [remember I'm still working with only one hand so Joe (the hubs) did all chopping, shredding, opening and assembly. :)]

Tracey's Enchilada Casserole on a Whim

1 lb extra lean ground beef (brown in large skillet)
1 small onion (chopped and added to browning beef)
1-2 cups shredded Cheese  (whatever you have on hand) (save for topping)
Corn tortillas (mine were packaged for  tostada's so they were crispy already, you can fry your own or even use tortilla chips)

1 Can of Enchilada sauce (I prefer homemade red chili but I had this on hand and no red chili)
2/3 cup Olives (I had green olives on hand, but black would have worked  just as well)  Just squish, no need to use a knife.
1/2 cup Cheese Sauce (I had a 'Mexican' 4-cheese dip on hand, worked great)
1 can refried beans  (can substitute any kind of canned or prepared beans)
1/4 Cup dry red wine (totally optional, we just had it on hand and my hubs likes to cook with it a lot!  *lol*)

Add all ingredients to browned ground beef and onion in skillet cook until everything is mixed.   Alternately layer corn tortillas and mixture, last layer is corn tortillas then top with shredded cheese.
Cook in preheated oven at 350 degrees for 25 minutes.

Serve hot.  Can top with taco toppings if desired (and on hand).