Californian Enchilada Pie

• 1/4 c. oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 lb. lean hamburg
• 2 Tbsp. flour
• 3 small (8 oz.) cans tomato sauce, 1 large can or 2 to equal same amount
• 1 c. beef bouillon, stock or water
• 2 Tbsp. vinegar
• 1 Tbsp. chili powder
• salt to taste
• 12 corn tortillas
• 1/2 lb. grated Cheddar cheese
• 1 chopped onion
• 1 small can black olives, pitted and sliced

1. Heat oil in large pan.
2. Add onion with garlic.
3. Saute until golden.
4. Add hamburg; brown.
5. Sprinkle flour over cooked meat and stir to blend.
6. Add tomato sauce, bouillon, vinegar, chili powder and salt.
7. Simmer for 30 minutes.
8. Stir often.
9. Have corn tortillas ready (don't fry, use as is).
10. Line long casserole with 2 or 3 tortillas.
11. Pour some of the sauce over these tortillas.
12. Next, sprinkle with some chopped onion, grated cheese and olives, then repeat the process.
13. Cover top with extra cheese and you can mix cheeses if you wish (Jack cheese and Cheddar).
14. Dot with a few whole black olives.
15. Bake 20 minutes or until golden and bubbly at 350u0b0.
16. Serve with salad, Pepsi or light beer, sherbet for dessert and garlic bread.

oil, onion, clove garlic, lean hamburg, flour, tomato sauce, beef bouillon, vinegar, chili powder, salt, corn tortillas, cheddar cheese, onion, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625933 (may not work)