Layered Enchilada Casserole

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Serves: 6

1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1 can (4 ounces) chopped ripe olives
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped chile peppers
6 flour tortillas
8 ounces grated Mexican blend cheese
1/2 cup water

In a large skillet cook ground beef and onion until beef is browned. Drain well. Stir in salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers. Bring to a boil. In a greased 2 1/2-quart round casserole, alternate layers lightly buttered tortillas, meat mixture, and shredded cheese, ending with cheese sprinkled over top. Add water and cover with lid or foil. Bake at 400° for 30 minutes. Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.

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