Mexican Casserole

• 1 lb. ground beef
• 1/2 c. green pepper, chopped
• 1/2 c. onion, chopped
• 1 (1 1/4 oz.) envelope taco seasoning mix
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/2 c. pitted olives, sliced
• 1/4 c. water
• 1/2 c. chili powder
• 1 c. sour cream
• 2 eggs
• 1/4 tsp. pepper
• 4 flour tortillas
• 2 c. broken corn chips
• 2 c. Jack cheese, grated

1. Crumble beef in a 2-quart casserole.
2. Add green pepper and onions.
3. Cook on High 3 to 5 minutes, until meat is brown and vegetables are tender.
4. Stir and drain fat.
5. Then add seasoning, tomato sauce, tomato paste, olives, water and chili powder.
6. Cook on Low 10 to 12 minutes or until thickened.
7. Blend sour cream, eggs and pepper together in a small bowl.
8. Place 2 tortillas on bottom of a 12 x 18-inch dish.
9. Top with half the meat mixture, followed by half the sour cream mixture.
10. Repeat layers.
11. Sprinkle corn chips and cheese on top.
12. Cook on Low 10 to 12 minutes or until cheese melts.
13. Rotate dish halfway through cooking time.
14. Let stand 5 minutes.

ground beef, green pepper, onion, taco, tomato sauce, tomato paste, olives, water, chili powder, sour cream, eggs, pepper, flour tortillas, corn chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662425 (may not work)