Beef and Cheese Tortilla Casserole

• 2 lbs (.9 kg). lean ground beef (or turkey)
• 1 medium onion, chopped
• 2 tsp (10 ml) instant coffee powder (optional)
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) chili powder
• 1/4 tsp (1 ml) pepper
• 4 8-oz. cans tomato sauce (or equivalent)
• 12 corn tortillas
• 1 3-oz. package cream cheese (or neufchatel)
• 1/2 cup (125 ml) water
• 2 cups (475 ml) longhorn or other chedder cheese, grated
• 12 ripe olives, pitted and sliced

1. Brown meat and onion in a large skillet.
2. Add coffee, salt, chili powder, pepper and 2 cans of tomato sauce.
3. Spread each tortilla with cream cheese (use it all).
4. Place 1/4 cup (60 ml) meat on tortilla and fold.
5. Prepare a 9 inch x 13 inch baking dish with cooking spray.
6. Layer folded tortillas in pan in two alternating rows with folded side exposed.
7. Pour remaining meat mixture into spaces.
8. Pour last 1 to 2 cans of sauce and 1/2 cup (125 ml) water over entire casserole (2 cans for a more moist casserole--tortillas will start to crack as they dry in the air so smother them with sauce quickly!
9. ).
10. Sprinkle with grated cheese and sliced olives.
11. Cover with foil and bake at 375 degrees (200 C.) for 25 minutes.

onion, coffee, salt, chili powder, pepper, tomato sauce, corn tortillas, cream cheese, water, other chedder cheese, olives

Taken from online-cookbook.com/goto/cook/rpage/00098C (may not work)