Enchilada Pie

• 1 1/2 lb. lean ground beef
• 1 Tbsp. salad oil
• 1 1/2 tsp. seasoned salt
• 1 pkg. Spanish rice seasoning mix
• 2 (8 oz.) cans tomato sauce
• 1 c. water
• 9 corn tortillas
• 1 1/4 c. chopped onions
• 2 (2 1/4 oz.) cans sliced ripe olives, drained
• 3 c. shredded Cheddar cheese

1. Saute ground beef in oil until red color disappears. Stir in seasoned salt.
2. In a saucepan, mix Spanish rice mix, tomato sauce and water. Simmer 5 minutes.
3. Line the bottom and sides of an oiled 12 x 7 1/2 x 2-inch casserole with 4 to 5 tortillas, dipping each first in sauce.
4. If necessary, cut to fit. Top with layers of 1/2 of the ground beef, 1/2 of the onions and 1 can sliced olives. Sprinkle with 1 cup of the cheese.
5. Dip 2 tortillas in sauce; lay on top of mixture. Repeat layers. Pour all but 1/2 cup of sauce over all. Dip remaining tortillas in sauce and arrange on top. Sprinkle with remaining 1 cup cheese. Cover with foil. Bake in a 350u0b0 oven for 30 minutes or until heated through.
6. Remove foil the last 5 minutes of cooking. Makes 6 to 8 servings.

lean ground beef, salad oil, salt, spanish rice seasoning mix, tomato sauce, water, corn tortillas, onions, olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754206 (may not work)