Layered Enchilada Pie

There were ooh's and aah's during the whole dinner from both me and Justin while we ate this yummy meal.

Layered Enchilada Pie
by Sherry Newell, from Family Favorites Cook Book, p. 23

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 minced clove garlic
• 2 Tbsp. butter
• 1 tsp salt
• 1/4 tsp pepper
• 1 Tbsp. chili powder (or more)
• 1 (4 1/2 oz.) can chopped ripe olives
• 1 (8 oz.) can tomato sauce
• 6 tortillas, lightly buttered
• 2 c. shredded cheese
• 2/3 c. water

Brown ground beef, onion, and garlic in butter. Add seasonings, olives and tomato sauce. In a round casserole pan, alternate layers of buttered tortillas, meat sauce, and 1 1/2 cups of shredded cheese. Sprinkle remaining 1/2 cup of shredded cheese on top of tortilla. Pour water at edge into bottom of casserole. Cover. Bake at 400 degrees for 30 minutes. Remove from pan to serving plate. Cut in wedges.