Tortilla Casserole

1 pound (450 g) lean ground beef round
1/4 teaspoon (1.25 ml) each salt and black pepper
3 cups (720 ml) Mexican Tomato Sauce (below)
12 corn tortillas
2 cups (480 ml) shredded Cheddar cheese (8 oz / 224 g)
3 green onions (both white and green parts), finely chopped
1/2 cup (120 ml) sliced pitted black olives

In a heavy large skillet, saute the ground beef, stirring frequently,
until browned - about 5 minutes.  Drain off fat.  Season with the
salt and pepper and stir in 1 cup (240 ml) of the tomato sauce; set
aside.

Preheat the oven to 350 F (180 C).  Spread a thin layer of the
tomato sauce across the bottom of a 13x9-inch (33x23-cm)
baking pan.  Cut each tortilla in half.  Dip 8 of the tortilla halves in
the remaining sauce and arrange them, overlapping, in a layer in
the baking pan.  Top with half of the beef mexture, then a third of
the cheese, smoothing to make the layers even.  Sprinkle with half
of the green onions and half of the olives.  Repeat the layers; top
with the remaining tortillas, sauce and cheese.

Bake, uncovered, for 30 to 40 minutes or until heated through and
bubbling.

Makes 6 servings.

Per serving: 516 cal., 39 g protein, 37 g carbo., 25 g fat, 1221 mg
sodium, 47 mg chol.
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Mexican Tomato Sauce

1 can (28 oz / 784 g) plum tomatoes with their liquid
1 small yellow onion, coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped (optional)
1 clove garlic, peeled
1 T (15 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) dried oregano, crumbled
1/2 teaspoon (2.5 ml) salt
3 T (45 ml) corn oil (I used olive oil)

In an electric blender or food processor, puree all of the
ingredients, except the corn oil, until smooth - about 1 minute.

In a medium-size saucepan, combine the oil and the tomato
mixture.  Bring to a simmer over medium heat.  Reduce the heat
to low and cook, uncovered, stirring frequently, until the sauce is
thick - about 25 minutes.

Makes about 3 cups