Mexican Casserole - cooking recipe

Ingredients

approximately 1 doz. tortillas
1 (No. 2 1/2) can enchilada sauce
1 medium size can tomato sauce
1 lb. Cheddar cheese or a combination Jack and Cheddar
1 good size onion
1 can olives
1 lb. ground beef or turkey
canned corn and garlic (optional)

Preparation

Saute onions, and garlic if you wish, in a little water until they are transparent.
Place these in a bowl.
Cook in a small amount of water and watch while cooking so that there is little liquid left.
Do not drain, the little juice has a lot of flavor and good stuff.
In the same pan, cook the meat until it is done; do not overcook.
Add salt and pepper if you wish.
Put the onions in and a few tablespoons of a combination of the sauces.
I use about half as much tomato sauce to the enchilada sauce because I want it to have the flavor but, not to hot.
So, you decide what combination you would like.
Dice the olives and grate the cheese. Heat the sauce.
Dip the tortillas, one at a time, in the hot sauce and line the 9 x 13-inch casserole dish.
Put half of the meat and onions on top of the tortillas, grated cheese on top of the meat and a few tablespoons of sauce on the cheese.
Dip more tortillas and place another layer on top of the first.
Cut tortillas before dipping when you want to cover a small area, such as corners. Continue with the layers of meat, cheese and sauce.
Sprinkle the olives on the top or put them inside.
I have also used drained canned corn along with the meat.
This is optional.
Also I use the white corn tortillas.
Bake at 350\u00b0 for 30 to 45 minutes, covered.