Californian Enchilada Pie - cooking recipe

Ingredients

1/4 c. oil
1 onion, chopped
1 clove garlic, minced
1 lb. lean hamburg
2 Tbsp. flour
3 small (8 oz.) cans tomato sauce, 1 large can or 2 to equal same amount
1 c. beef bouillon, stock or water
2 Tbsp. vinegar
1 Tbsp. chili powder
salt to taste
12 corn tortillas
1/2 lb. grated Cheddar cheese
1 chopped onion
1 small can black olives, pitted and sliced

Preparation

Heat oil in large pan.
Add onion with garlic.
Saute until golden.
Add hamburg; brown.
Sprinkle flour over cooked meat and stir to blend.
Add tomato sauce, bouillon, vinegar, chili powder and salt.
Simmer for 30 minutes.
Stir often.
Have corn tortillas ready (don't fry, use as is).
Line long casserole with 2 or 3 tortillas.
Pour some of the sauce over these tortillas.
Next, sprinkle with some chopped onion, grated cheese and olives, then repeat the process.
Cover top with extra cheese and you can mix cheeses if you wish (Jack cheese and Cheddar).
Dot with a few whole black olives.
Bake 20 minutes or until golden and bubbly at 350\u00b0.
Serve with salad, Pepsi or light beer, sherbet for dessert and garlic bread.