This is a recipe from Sunset magazine Sept. 1955. My mother served it as I was growing up and I cook it now. I will include some variations I have used through the years, but not many. It is a great recipe and was 50 plus years ago.
Serves 6
Ingredients:
1 pound ground beef
1 onion chopped
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon chili powder
1-8 oz. can tomato sauce
6 tortillas, spread with butter
1-4 1/2 oz can chopped ripe olives
1 1/2 cups grated sharp cheddar cheese
1 cup water
Directions:
- Brown ground beef and onion; add seasonings and tomato sauce
- In a casserole dish, alternate layers of buttered tortillas, meat sauce, olives and cheese
- Add water, cover and bake at 400 for 20 minutes
- To serve, cut into wedges with a sharp knife (use a pie server to remove each serving)
- Can use flour tortillas if you prefer, but corn tortillas are more solid and work better
- Can substitute chicken for the beef
- Different cheeses can be used
- Mushrooms added is good too
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