| Ingredient | Serves 4-6 | Serves 8-12 | Serves 12-18 |
|---|---|---|---|
| Hamburger | 1 pound | 2 pounds | 3 pounds |
| Onion, finely chopped | 1 cup | 2 cups | 3 cups |
| Pepper | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Chili powder | 1 Tbsp | 2 Tbsp | 3 Tbsp |
| Tomato sauce (8 oz can) | 1 can | 2 cans | 3 cans |
| Corn tortillas | 6 | 12 | 18 |
| Butter or margarine | As needed | As needed | As needed |
| Black olives, sliced | 1 (4.5 oz can) here | 2 (4.5 oz can) | 3 (4.5 oz can) |
| Sharp cheddar cheese, shredded | 1 1/2 cups | 3 cups | 4 1/2 cups |
| Water | 1/4 cup | 1/2 cup | 3/4 cup |
In a wide frying pan over medium high heat, brown beef and onion. Add pepper, chili powder & tomato sauce.
Spread each tortilla with butter. Using 3 tortillas, in a 2 quart casserole, alternate layers of buttered tortillas, meat sauce, olives, and cheese. Add water, cover, and bake in a 400° degree oven for 20 minutes.
NOTE: I make this recipe in bulk and freeze by wrapping each tortilla stack in foil. When ready to use, I unwrap it and place in a casserole dish and defrost before baking.
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