2-3 lb. lean pot roast
1 bay leaf
2 cubes beef bouillon
1 clove garlic, minced
1 tsp. salt
8 c. water
1 tbsp. flour
1 tsp. sugar
2 tbsp. red chili powder
1/4 tsp. oregano
1 lg. onion, chopped
12 corn tortillas, cut into 1 inch strips
1 1/2 c. Cheddar cheese, grated
1/2 or 1 can ripe olives, halved

Brown beef in skillet. Add 7 1/2 cups water, bay leaf, bouillon, garlic and salt. Simmer for 2 - 2 1/2 hours or until meat is tender. Remove meat and allow to cool, then cut into bite sized pieces. Set aside.

With remaining 1/2 cup water make a paste with flour, sugar, chili powder and oregano. Add to broth along with the onion. Combine with meat and cook uncovered for 10 minutes.

Butter a large casserole, crisscross a layer of tortillas in bottom of casserole. Spoon half of meat mixture over tortillas, sprinkle with 1/3 of cheese and 1/3 of olives. Repeat layers twice. Bake uncovered at 375 for 45 minutes. Sprinkle top of casserole with remaining 1/2 cup cheese and return to oven for 5 minutes. Garnish with olives. Serves 8.