Tahoe Casserole

• 2 pounds ground beef
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (8 ounces each) tomato sauce
• 1 can (15-1/4 ounces) whole kernel corn
• 1 can (6 ounces) ripe olives, drained and chopped, divided
• 1/2 teaspoon chili powder
• 4 cups shredded cheddar cheese
• 1 package (7 ounces) corn tortillas

1. In a skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add tomato sauce, corn, tomatoes, half of the olives and the chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a greased 13x9-in. baking dish, layer half of the meat mixture, cheese and tortillas. Repeat layers. Sprinkle with remaining olives. cover and bake at 350u0b0 for 30 minutes. Uncover and bake 15 minutes longer or until heated through.

ground beef, onion, salt, pepper, tomato sauce, whole kernel corn, ripe olives, chili powder, cheddar cheese, corn tortillas

Taken from www.tasteofhome.com/recipes/tahoe-casserole/ (may not work)