Enchilada Casserole

In a nonstick skillet coated with cooking spray, saute 1/2 cup chopped onion and celery until tender. Stir in tomato sauce, parsley, chili powder, 1/8 teaspoon pepper and bay leaf. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes. Remove bay leaf and set aside.

Combine beef and 1/4 cup onion in a skillet. Cook until beef is browned, stirring until it crumbles; drain. Combine beef mixture, refried beans, and next 3 ingredients; set aside.

Wrap tortillas in aluminum foil. Bake at 350° for 10 minutes.

Spoon half of sauce mixture into a lightly greased 12x8x2-inch baking dish. Spoon meat mixture evenly in center of each tortilla; fold opposite ends over and place seam side down on top of sauce in baking dish. Spoon remaining sauce over tortillas. Cover with aluminum foil; bake at 350° for 20 minutes. Sprinkle with cheese and olives and bake an for 5 minutes longer . Serve with shredded lettuce, chopped tomato, guacamole, and sour cream.

Enchilada casserole serves 6.

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