Enchilada Pie

The problem is that I make most things with no recipe. I use recipes as guidelines for an idea I have in my head. I like making Enchilada Pie because it is easy, tastes yummy and can be made ahead and be refrigerated for a few days ahead of time.

Ingredients & Directions
(quantities are approximate)

Serves 6 - more or less depending on how much you eat at once!

Saute together in a large skillet

• 1 lb of ground meat (your preference as to type)
• Seasoned with garlic salt, black pepper to taste
• Add 2 or 3 Tablespoons of ground red chili powder and
  
• 1 Tablespoon of ground cumin or more if using cumin or cumino seeds
• 1/2 of a diced yellow or white onion (optional)
  

When meat is cooked, add

• 1 to 2 14oz. cans of diced tomatoes including the juice
• 1 14oz can of tomato sauce

Simmer - 5 to 20 minutes or so

Now you will need a baking dish -
I usually use a 2 1/2 quart pyrex dish that is square 7" by 7" and 4" deep

You will also need:

• 1 pkg of 12 corn tortillas
• shredded cheddar cheese - 1 1/2 to 2 cups - more or less
• 1 small can of diced or sliced olives (optional)

Cover the bottom of the baking dish with a thin layer of meat sauce.
The add a layer of tortillas
Cover tortillas with another layer of sauce
Then a layer of cheese sprinkled with the olives.
Continue layering until all ingredients are used.
The top layer should be a generous covering of cheese with a few olives for garnish.

Add a 1/4 to 1/3 can of water (I use the tomato sauce can to help get the very last out of it)
- pouring it carefully around the edges of the the tortillas by the sides of the dish.

Bake in 325 degree oven (glass dishes) - 350 for metal uncovered about 45 minutes or until hot, bubbly and slightly brown.

Good served with a green salad

Enjoy!
Love, Mom