Ingredients:
1 lb ground beef
1 cup olives, chopped
1 large onions, chopped
2 large tomatoes, chopped
4 cloves garlic, minced
1/2 bell peppers, chopped
1 (28 ounce) cans enchilada sauce
1 lb cheddar cheese, grated
1 tablespoon chili powder
1 teaspoon cumin
16 small corn tortillas ( or so)
Directions:
Brown beef and drain fat.
Add onion, garlic and bell pepper and cook until soft.
Add chopped tomatoes, enchilada sauce, chili powder and cumin.
Bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Grease a 9 x 13 pan or 3 quart casserole.
Fry tortillas.
Put 1/3 of the meat mixture into a 9×13 casserole dish followed by a layer of tortillas, cheese and olives.
(note: I cut some of the tortillas in half to make them fit better in the pan) Repeat layer and then end with sauce.
Bake at 350 degrees for 30 minutes.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.