Enchilada Pie

Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.

• Ready In: 35 mins
• Serves: 15

Ingredients

• 3  lbs ground beef
• 3  onions, chopped
• 3  teaspoons salt
• 1  teaspoon pepper
• 3  tablespoons chili powder
• 24  ounces tomato sauce
• 18  corn tortillas, spread with butter (I spray with a little cooking spray)
• 12  ounces black olives, drained and chopped (I use 3 cans sliced olives, drained)
• 3  cups sharp cheddar cheese, shredded
• 1 1⁄2 cups water

Directions

1. Brown ground beef and onion; add seasonings and tomato sauce.
2. In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
3. Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
4. Bake at 400 degrees for 20 minutes.