Chili-Tortilla Casserole

• 2 lb. ground beef
• 1 large onion, chopped
• 2 cans tomato sauce
• salt and pepper to taste
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. minced garlic
• 3 Tbsp. chili powder
• 1/2 lb. broken spaghetti
• 1 can pinto beans
• 1 lb. Cheddar cheese, grated
• 1 can chopped black olives
• 8 to 10 corn tortillas

1. Preheat oven to 325u0b0.
2. Cook spaghetti and drain.
3. Combine ground beef and onion in large skillet.
4. Cook and stir until meat is browned.
5. Drain off excess grease.
6. Stir in tomato sauce, Worcestershire, salt, pepper, garlic and chili powder.
7. Heat through.
8. Add spaghetti and add pinto beans.
9. Combine cheese and olives in small bowl.
10. Layer in 9 x 13-inch baking dish half the beef mixture, half the cheese mixture, tortillas, remaining beef mixture and remaining cheese mixture.
11. Bake for 30 minutes.
12. Yields 6 to 8 servings.

ground beef, onion, tomato sauce, salt, worcestershire sauce, garlic, chili powder, broken spaghetti, pinto beans, cheddar cheese, black olives, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300845 (may not work)