Easy Enchilada Casserole

1 lb Ground soy beef or soy turkey
(1 small) chopped onion
2 cloves garlic, finely chopped
(16-ounce jar) Thick & Chunky Salsa
(1-pound can) Refried Beans
(10-ounce can) Enchilada Sauce
(2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
(8 ounces) Shredded Mild Cheddar Cheese, divided

:
PREHEAT oven to 375° F.
COOK beef, onion and garlic in large skillet until beef is browned.
Stir in salsa, beans, enchilada sauce and olives.
Bring to a boil.
Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
Cover with half of sauce; sprinkle with 1 cup cheese.
Repeat layers.
Bake, covered, for 20 minutes.
Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
Sprinkle with green onions before serving.