School Cafeteria Enchileda Pie

School Cafeteria Enchileda Pie

1 pound ground beef
1 large onion, chopped
2 large cloves garlic, chopped
1 (7 oz) can chopped olives
1 tablespoon chili powder
1 tablespoon dried oregano
2 tablespoons ground cumin
28 oz can chili sauce
salt and pepper to taste
12 corn tortillas
1/2 pound American cheese, grated
1/4 cup scallions, chopped
1 1/2 cups water
1/2 teaspoon salt

In a skillet, cook together, ground beef
chopped onion, chopped garlic, olives,
chili powder, oregano, cumin and half of the
can of chili sauce.
Add salt and pepper to taste.

When meat is lightly browned, pour half of it
into a greased 1 1/2-quart casserole that has
been lined with corn tortillas, broken into pieces.

Repeat meat and tortilla layers. Sprinkle with
American cheese and chopped scalions.

Mix remaining half can of chili sauce with 1 1/2 cups
of water and 1/2 teaspoon salt.

Pour over casserole, bake 1 hour in preheated
325 degree F oven.

Makes 4 to 6 servings

Source: Mrs. Ester Coley, Compton United School District,
California; printed in the Boca Raton News Sep 24, 1970