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Name: Tortilla Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pk Enchilada sauce mix; Heavy-duty foil (about 15"; Long); 1 1/2 lb Lean ground beef; 1 pk Spicy cheese dip mix; 16 oz Cans tomato sauce; Sauce:; 1/2 ts Salt; 1 lg Onion -- finely chopped; 1/2 c Water; 1 c Water; 2 1/4 oz Can ripe olives -- sliced; 8 oz Can tomato sauce; 8 Corn tortillas; 1 c Cheddar cheese -- grated

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INGREDIENTS

1 pk Enchilada sauce mix
Heavy-duty foil (about 15"
Long)
1 1/2 lb Lean ground beef
1 pk Spicy cheese dip mix
16 oz Cans tomato sauce
Sauce:
1/2 ts Salt
1 lg Onion -- finely chopped
1/2 c Water
1 c Water
2 1/4 oz Can ripe olives -- sliced
8 oz Can tomato sauce
8 Corn tortillas
1 c Cheddar cheese -- grated

Servings

INSTRUCTIONS

In skillet or slow-cooking pot with browning unit, cook beef until crumbly; drain off excess fat. In mixing bowl, combine dry enchilada sauce mix with tomato sauce, salt, and water; stir in onion, olives, and browned beef. Line slow-cooking pot with foil by making a "nest" in the bottom. Spoon 2 tbs. meat-sauce mixture on foil in bottom. Arrange alternate layers of tortillas and meat sauce, ending with a layer of sauce on top. Cover and cook on low for 4 to 6 hours. Sprinkle with cheese. Cook another 5 minutes. Picking up sides of foil liner lift tortilla pie out of pot. Slide onto serving dish. Cut into wedges; serve with sauce. Sauce: In small saucepan, combine tomato sauce, water, and dry cheese dip mix. Cover and simmer for 5 minutes. Serve hot. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Tortilla Pie

1 pk Enchilada sauce mix
 Heavy-duty foil (about 15"
 Long)
1 1/2 lb Lean ground beef
1 pk Spicy cheese dip mix
16 oz Cans tomato sauce
 Sauce:
1/2 ts Salt
1 lg Onion -- finely chopped
1/2 c Water
1 c Water
2 1/4 oz Can ripe olives -- sliced
8 oz Can tomato sauce
8 Corn tortillas
1 c Cheddar cheese -- grated

In skillet or slow-cooking pot with browning unit, cook beef until crumbly;  drain off excess fat.  In mixing bowl, combine dry enchilada sauce mix with  tomato sauce, salt, and water; stir in onion, olives, and browned beef.  Line slow-cooking pot with foil by making a "nest" in the bottom. Spoon 2  tbs. meat-sauce mixture on foil in bottom.  Arrange alternate layers of  tortillas and meat sauce, ending with a layer of sauce on top. Cover and  cook on low for 4 to 6 hours.  Sprinkle with cheese. Cook another 5  minutes.  Picking up sides of foil liner lift tortilla pie out of pot.  Slide onto serving dish.  Cut into wedges; serve with sauce.    Sauce:  In small saucepan, combine tomato sauce, water, and dry cheese dip  mix.  Cover and simmer for 5 minutes.  Serve hot.    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (524g)
Recipe Makes: 6 Servings

Calories: 786
Calories from Fat: 170 (22%)

Amt Per Serving		% DV

	Total Fat 18.9g	25 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 4.1g
Cholesterol 73.7mg		23 %
Sodium 785.4mg		27 %
Potassium 1222.1mg		32 %
Total Carbohydrate 120.7g		36 %
	Dietary Fiber 18g	72 %
	Sugars, other 102.7g
Protein 38.8g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 786

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