Enchilada Casserole

2 1/2 lbs. ground chuck

1 package taco mix

2 packages beef gravy mix

1 can enchilada sauce

1 can refried beans

1 can tomato sauce

1 T. sugar

1 package (8) flour tortillas

2 packages taco blend shredded cheese

1 cup chopped onion

1 1/2 cups diced fresh tomatoes (divided)

1-2 cups shredded lettuce

salsa

Brown meat. Add seasoning, gravy mix, enchilada sauce, beans, tomato sauce, and sugar. Combine until even. Sppon enough mixture to cover the bottom of a greased 9x13 pan. Cut 2 of the tortillas to fit the pan and place on top of the meat.. Using any tortilla scraps to fill empty spaces. Cover with a third of the remaining meat mix. Sprinkle with 1/2 of the onion and 1/2 of the tomatoes. Top with 1/2 of the cheese. Repeat the layers using another 2 tortillas, 1/3 meat sauce, onion and tomatoes. Top with lettuce and 2 more tortillas, the remaining meat mix and last, the remaining cheese.

Bake at 275 degrees for 25-30 minutes or until hot. Serve with additional shredded lettuce, chopped onion, diced tomatoes, black olives, salsa, and shredded cheese.

Serves 12-15.