Enchilada Stacks

Looks like a lot of chili powder but it’s not that spicy.  Great for busy days or company because it can be put together the day before and refrigerated.  Pop it in the oven, slice up some queso fresco on the side, get out the cerveza, and olè—it’s fiesta night!   

• 4 c (4 8-oz cans) tomato sauce
• 2 Tbs. chili powder
• ½ tsp. cumin
• 1 lb ground beef
• 12 corn or flour tortillas
• 1 c. chopped onion
• 1 crushed garlic clove
• ½ c. drained, sliced ripe olives
• ¼ c. chopped green chiles
• 2 ½ c (10 oz) shredded cheddar

 Combine tomato sauce, chili powder, cumin, and salt. 

 Brown beef with onion and garlic.  Drain fat.  Add olives, chiles, and 1 ½ c. tomato sauce mixture.  Simmer 15 minutes.

To prepare stacks:  Layer 6 tortillas alternately with meat and cheese in 9” pie plate (or deeper casserole dish).  Repeat for a second stack.  Pour remaining sauce over stacks.

Cover stacks loosely with foil.  Bake 25-30 min. at 375 (40-45 min. if refrigerated). 

Cut in wedges to serve; garnish with sour cream, lettuce, chopped tomato, salsa, whatever.