PROMERSBERGER FAMILY RECIPES
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ENCHILADA PIE

1 Lb lean ground beef 1 onion (chopped) 1 tsp salt 1/4 tsp pepper 1 tbsp chili powder 8 oz tomato sauce 6 corn or flour tortillas butter or margarine 4-1/2 oz can of chopped black olives 1-1/2 cup sharp cheddar cheese (shredded, about 6 oz) 1/2 cup water

In a wide frying pan over medium-high heat, brown beef and onion. Add salt, pepper, chili powder and tomato sauce. Spread each tortilla with butter. In a 2-quart casserole, alternate layers of buttered tortillas, meat sauce, olives and cheese. It is best to begin and end with a tortilla that is buttered on both sides. Add water and cover. Bake at 400 degrees for about 20 minutes. Yield: 4 to 6 servings.