White Castle Hamburger Tortilla Pie Casserole

Ingredients

• 10 White Castle® hamburgers, no pickles
• 3 (8-inch diameter) corn tortillas
• 1 26 ounce) jar enchilada sauce (mild or hot per taste)
• 2 1/4 cups grated cheese (mix half Monterey Jack, half sharp Cheddar)
• 1 cup black olives, diced
• 1 cup jalapeños, diced
• 1 (15 ounce) can sweet kernel corn
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 350 degrees F.
2. Grate cheese, combining Monterey Jack and Cheddar; separate into 3 portions of 3/4 cup each.
3. In separate bowl combine olives, jalapeños, kernel corn, salt/pepper
4. Cut 5 White Castle® hamburgers into quarters, set aside. Cut remaining 5 White Castle® hamburgers into quarters, set aside.
5. Brush bottom of an 8 or 9 inch diameter casserole dish with enchilada sauce. Place one corn tortilla in dish. Arrange quarter pieces of 5 White Castle® hamburgers on top of tortilla. Distribute 1 cup of olive/jalapeño/corn mixture on top of hamburgers. Spoon enchilada sauce (approximately 3/4 cup) over mixture. Distribute 3/4 cup of grated cheese on top.
6. Repeat Layering: Tortilla, 5 remaining White Castle® hamburger pieces, olive/jalapeño/corn mixture, enchilada sauce and grated cheese.
7. Place final tortilla on top. Distribute 1 cup olive/jalapeño/corn mixture on top. Spoon 3/4 cup enchilada sauce over mixture. Distribute remaining 3/4 cup of grated cheese on top.
8. Place covered dish in 350 degrees F oven for approximately 35 to 40 minutes.
9. Let stand for 5 minutes before serving.
10. Garnish with sliced jalapeños.