1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
2 c. shredded Longhorn Cheddar cheese
1 (2 1/2 oz.) sliced ripe olives, drained
1 can tomato sauce (8 oz.)
6 lg. tortillas, buttered OR
18 small tortillas, buttered
1/2 c. water

(When I use the small tortillas, I use less chili powder.) You may use canned or frozen tortillas; if frozen, thaw. Brown onion, meat and garlic in butter in a glass ovenware oblong dish about 8 minutes. Drain. Add seasonings, olives and tomato sauce. In a 2 quart ovenware casserole, alternate layers of tortillas, meat sauce and 1 1/2 cups cheese. If small tortillas are used, use 3 per layer. Sprinkle remaining 1/2 cup cheese on top. Pour water at edge of dish into the bottom of casserole. Cover. Continue cooking for 10 to 11 minutes on high or until heated through.