—–TORTILLAS—– 1 c Flour
1/2 c Yellow cornmeal
1/2 ts Salt
1 2/3 c Milk
1 Egg, beaten
2 ts Melted butter
—–FILLING—– 1 lb Ground beef
1/2 c Chopped onion
1 cl Galric, minced
1 cn Tomato soup
1 cn Cream of mushroom soup
1/2 c Taco sauce
1 t Oregano
1 cn (2 1/4oz) sliced olives,
Drained 2 c Shredded cheddar cheese
Combine tortilla ingredients until smooth. Heat lightly greased small skillet over medium heat. Lifting and tilting skillet, pour in about 3 tablespoons batter for each tortilla. Brown, turn and brown other side. Repeat with remaining batter, keeping fini Brown meat, onion, and garlic until onion is tender; drain. Add soups, taco sauce, oregano and olives. Cover bottom of 12X8X2″ baking dish with half a dozen tortillas, overlapping as needed. Cover with half the meat filling, Repeat layers. Cover with cheese. Bake 30 minutes at 350F. or until heated through. Let stand
a few minutes before serving. Taste of Home Ground Beef Collection 1996 Edition