Baked beef enchilada casserole

1. Garnish, sliced black olives and red, green and yellow bell pepper curls Preheat oven to 350. Lightly grease a 13x9x2 inch baking dish. In a large skillet, melt butter over medium heat. Cook onion and garlic about 5 minutes or until tender. Add ground beef, chili powder, salt and red pepper. Cook until beef is brown and crumbly; drain. Stir in soup and green chilies; set aside. Line prepared baking dish with 6 corn tortillas. In a medium bowl, whisk together one can of enchilada sauce and refried beans. Spread bean mixture onto tortillas. Evenly sprinkle with 1 cup cheese. Layer 6 more tortillas. Cover with meat mixture. Evenly sprinkle with 1 cup cheese. Layer remaining 6 tortillas. Evenly spoon remaining can of enchilada sauce onto tortillas. Sprinkle with remaining 2 cups cheese. Bake for 25 minutes, or until hot and bubbly. Garnish with sliced black olives and bell pepper curls, if desired. *Can be made ahead and frozen. When ready to serve, thaw in refrigerator and bake as directed.