Ingredients
1 pound ground beef1 medium onion, chopped1 can (8 ounces) tomato sauce1 garlic clove, minced1 tablespoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1 can (2-1/4 ounces) sliced ripe olives, drained, optional1 tablespoon butter6 corn tortillas (6 inches)2 cups shredded cheddar cheese1/4 cup water
Preparation
In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened.
Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese.
Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
