By Suzzane Marshall from the February 2013 Edition
1 pound ground beef
1 medium chopped onion
1 can (8 oz.) tomato sauce
1 garlic glove minced
1 Tbs. chili powder ½ teaspoon salt ¼teaspoon pepper
1 can (2 ¼ oz.) drained and sliced black oliv
1 Tbs. butter
6 corn tortillas (6 inches)
2 cups shredded cheese (cheddar or white) ¼ cup water
In a large skillet, cook beef and onions until the meat is no longer pink; drain.Add the tomato sauce, garlic, chili powder, salt, pepper and olives.Bring to a boil then reduce heat and simmer for five minutes or until thickened.Lightly butter the bottoms of the tortillas (one side). In a round casserole (2qt) place one tortilla butter side down and top with about ½ cup of the mixture and 1/3 cup of the cheese.Repeat the layers ending with the cheese.Pour the water around the sides of the casserole not on the stack.Cover and bake at 400 F for 20 minutes or until heated through.Let stand for 5 minutes to firm before slicing.
Suzanne A. Marshall hails from western Canada and has been living the good life in Manzanillo over the past 8 years. She is a wife, mom and grandma. She is retired from executive business management where her writing skills focused on bureaucratic policy, marketing and business newsletters. Now she shares the fun and joy of writing about everyday life experiences in beautiful Manzanillo, Mexico, the country, its people, the places and the events.
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