Enchilada Casserole - cooking recipe

Ingredients

6 cornmeal tortillas
1 lb. ground round
1 medium to large onion
1 clove garlic
1 1/2 tsp. chili powder
1 small can tomato sauce
1 bag grated Cheddar cheese
1/2 c. hot water

Preparation

If using frozen tortillas, thaw.
In a large heavy skillet brown meat on low heat.
Chop onion fine and mince garlic.
Add to meat.
Cook until tender; add chili powder and tomato sauce. Simmer about 5 minutes.
If too dry, add more paste.
Lightly grease bottom of deep casserole dish.
Place one tortilla in dish; spoon mixture on top and sprinkle with cheese.
Continue with all 6 tortillas.
Pour hot water around the sides, cover and bake at 400\u00b0 for 30 minutes.