ENCHILADA PIE

ENCHILADA PIE

1 pound ground beef

1 onion, chopped

2 teaspoons salt

1/4 teaspoon pepper

1 Tablespoon chili powder

1 can (8 oz.) tomato sauce

6 corn tortillas spread with butter

1 can (4 1/2 oz.) chopped ripe olives

1 1/2 cups sharp cheddar cheese

1 cup water

Brown ground beef and onion; add seasonings and tomato sauce.  In a 2 quart casserole alternate layers of buttered tortillas, meat sauce, olives and cheese.  Add water, cover and bake in a 400° oven for 20 minutes.  It into wedges with a sharp knife. Use a pie server to remove each serving.  Serves 6.