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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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While vacationing at Lake Tahoe, I needed something to fix for a large group but didn't want to spend a lot of time in the kitchen. A neighbor told me to try this recipe. It was a hit.Mrs. Don Love, Cameron Park, California Ingredients:
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 (16 ounces) shredded cheddar cheese |
1 package (7 ounces) corn tortillas |
Directions:
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 13-in. x 9-in. baking dish, layer half of the meat mixture, cheese and tortillas. Repeat layers. Sprinkle with remaining olives. cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 8 servings.
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