Spanish Casserole(Serves 10)

• olive oil
• 3 large chopped onions
• 3 minced garlic cloves
• 2 lb. ground chuck
• 4 c. (32 oz.) tomato puree
• 2 c. (16 oz.) tomato hot sauce (Los Palmas chili sauce)
• 1 qt. (32 oz.) cold chili without beans
• 2 Tbsp. chili powder
• 2 tsp. pepper
• 14 tortillas (corn)
• 1 lb. Monterey Jack cheese, sliced

1. Brown onion and garlic in olive oil.
2. Add ground chuck.
3. Drain off grease.
4. Add tomato puree and hot sauce.
5. Cook down a bit.
6. In a bowl mix cold chili and seasoning into a smooth paste.
7. Add to meat mixture.
8. Cook down until slightly thick.
9. Cut tortillas in 1/4ths.
10. Line baking casserole.
11. Add a layer of sauce. Alternate and end with sauce.
12. Cover with cheese.
13. Bake at 350u0b0 for 45 seconds.
14. Keeps well.

olive oil, onions, garlic, ground chuck, tomato puree, chili sauce, cold chili without beans, chili powder, pepper, tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690987 (may not work)