Cheesy Tortilla Bake

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1-2/3 cups whole milk
• 1 large egg, beaten
• 2 tablespoons butter, melted
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 cup taco sauce
• 1 teaspoon dried oregano
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups shredded cheddar cheese

1. Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside.
2. For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives.
3. Meanwhile, cover the bottom of a 13x9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese.
4. Bake at 350u0b0 for 30 minutes or until heated through. Let stand a few minutes before serving.

flour, yellow cornmeal, salt, milk, egg, butter, ground beef, onion, garlic, tomato soup, taco sauce, oregano, olives, cheddar cheese

Taken from www.tasteofhome.com/recipes/cheesy-tortilla-bake/ (may not work)