Beefy Enchilada Pie
1 pound lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese
1 (6-ounce) can black olives, drained and sliced
12 (6-inch) corn tortillas
1/4 cup butter
1 cup water
Preheat oven to 400°F (205°C).
In a large skillet, brown ground beef and onion; drain. Stir in tomato sauce, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and stir in cheddar cheese and olives.
Butter one side of all the corn tortillas; line the bottom of a round 2-quart casserole with 3 tortillas. Top with 1/4 of the meat mixture. Repeat layers, ending with meat mixture. Pour water over the top and cover tightly.
Bake for 20 minutes, or until hot and steamy. Let stand for 10 minutes before cutting into wedges. Serve warm.
Makes 6 servings.
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