Goofynina's Enchilada Casserole

I was going through some old emails, and I came across Goofynina's recipe that she gave me last Christmas. She was so helpful - I even called her from the market and she walked me through buying the ingredients.
I thought I would include it here. It's not likely to be renal friendly, but it was great for my family on Christmas eve. Missing you so much Susie.

Goofynina's Enchilada Casserole

I was thinkin' maybe if might be easier if you make an enchilada casserole instead of enchiladas, I am including the instructions just in case you want to go this route...

Ingredients

1 lb. Ground Beef
1/4 onion finely chopped
2 cans olives (1 finely chopped and one sliced)
2 dozen corn tortilla
1 can Las Palmas Enchilada Sauce
shredded cheddar cheese
shredded monterey jack cheese
salt
pepper
garlic powder
glass cake pan

Brown Ground Beef and drain,
add chopped onions and olives and cook for an extra 5 minutes
add your salt, pepper and garlic powder
cut corn tortillas into approx. 1" squares
stir corn tortillas in with meat and let cook for 5-10 minutes (to soften tortillas)
slowly pour in the enchilada sauce and stir lightly (not to make it too mushy)

After tortillas are somewhat softened, take a scoop and put it in the cake pan,
keep adding mixture to cake pan and flatten to form a bottom layer,
take your cheddar and monterey jack cheese and sprinkle to cover that layer
and repeat until all mixture is layered in pan with cheeses on top

bake at 350 for about 15 minutes or until cheese is melted

OPTIONAL:
top your casserole with
lettuce
tomatoe
sour cream
sliced avocado
slice olives
and some Parmesian cheese
(that is how we like to eat them) lol

Now for the rice (which can be cooked while your casserole is cooking
1/3 cup oil
1/2 of the 1/4 onion thinly sliced
1 cup of rice
1 can tomatoe sauce
2 cups of water
salt
pepper
garlic powder
Knorrs Chicken Bouillon (optional)

heat oil in fry pan (one with a tight fitting lid) remember rice will expand so make sure the pan is big enough (but not too big, unless doubling the recipe)
brown rice and onions together
once rice is a light brown,
stir in can of tomatoe sauce and 2 cups of water
add your salt, pepper, garlic powder and a tablespoon of Knorrs Chicken Bouillon and slowly stir,
bring to boil
reduce heat, cover and simmer for about 10 minutes

Refried Beans
oil (or bacon fat if avaliable)
can of pinto beans

get oil nice and hot and pour in the beans,
allow the beans to simmer a bit but dont let all the juice evaporate,
smash and enjoy

Let me know if you have any questions, i'll be happy to help you out anyway i can.
......................