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 (6") corn tortillas
1 1/2 c. cheddar cheese, grated
1/2 or 1 can ripe olives, halved

Brown meat, add 7 1/2 cups water, bay leaf, bouillon cubes, garlic and salt. Simmer, covered for 2 to 2 1/2 hours, until tender. Remove from heat, cool. Cut into bite sized pieces; set aside.

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

Butter a large casserole, cut tortillas into 1" strips. Criss cross a large tortilla in bottom of pan. Spoon 1/3 of meat mixture over that. Sprinkle with cheese, 1/3 of olives. Repeat 2 more times. Bake, uncovered at 375 degrees for 45 minutes. Sprinkle top of casserole with remaining cheese and return to oven for 5 minutes. Garnish with olives. Serves 8.