Beefy Enchilada Pie
This ground beef enchilada pie is incredibly easy and great tasting. Serve in wedges with buttered corn, a tossed green salad and your favorite beverage for a complete meal.
1 pound lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1/4 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, softened
1 cup beef broth or 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 beef broth or 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.