Layered Enchilada Pie

Name: Layered Enchilada Pie
Ingredients: 2 lb. ground beef; 2 medium onions, chopped; 1 tsp. salt; 1/2 tsp. pepper; 4 tsp. chili powder; 2 (4 1/4 oz.) cans black olives; Parmesan cheese; 3 (8 oz.) cans tomato sauce; 1 (10 oz.) can enchilada sauce; 10 large flour tortillas (13 oz.); 4 c. shredded Cheddar cheese; 1 (8 oz.) pkg. Velveeta cheese, cubed

12 ingredients

10 steps

Ingredients

2 lb. ground beef
2 medium onions, chopped
1 tsp. salt
1/2 tsp. pepper
4 tsp. chili powder
2 (4 1/4 oz.) cans black olives
Parmesan cheese
3 (8 oz.) cans tomato sauce
1 (10 oz.) can enchilada sauce
10 large flour tortillas (13 oz.)
4 c. shredded Cheddar cheese
1 (8 oz.) pkg. Velveeta cheese, cubed

Directions

1

Brown ground beef and onion.
2

Drain off any excess grease. Add salt, pepper, chili powder and olives.
3

Mix tomato sauce and enchilada sauce together.
4

Add 1/2 of the sauce to meat mixture. Mix well.
5

Lightly spray 9 x 13-inch pan with Pam and all 10 tortillas (both sides).
6

Put 3 1/3 tortillas on bottom of casserole, 1/3 meat mixture on top of tortillas, then 1/3 of shredded cheese, then 1/3 of Velveeta cheese.
7

Sprinkle with Parmesan cheese.
8

Repeat this 2 more times, ending with Velveeta. Pour remaining sauce over top and sides of casserole.
9

Sprinkle with Parmesan.
10

Cover with foil and bake for 45 minutes at 350°.