• 4-5 tsp chili powder
• 2 tsp salt
• 1/2 tsp cumin
• 2 cloves garlic, minced
• 3 1/2 cups water
• 2 (6 oz) cans tomato paste
• 12 corn tortillas
• 1 to 1 1/2 lbs ground beef
• 1 med onion, chopped
• 1-2 cups shredded cheddar or Jack cheese
• 1/2 cup sliced or chopped olives

1. Preheat oven to 350°.
2. In a medium saucepan, combine first 6 ingredients and simmer 20 minutes.
3. In a medium skillet, fry tortillas in about 1/4 inch hot oil just until soft (or heat in oven in tortilla warmer), a few seconds on each side. Drain on paper towel.
4. In a large skillet, brown ground beef and onion; drain excess fat.
5. Remove from heat, add 1 cup shredded cheese, 1 cup tomato paste mixture and olives.
6. Pour remaining tomato paste mixture into a greased 13x9" baking dish.
7. Spoon about 2 heaping tablespoons of beef mixture down center of each tortilla, fold or roll tortilla around filling.
8. Place seam side down in dish. Pour any remaining beef and tomato mixture over tortillas, sprinkle with remaining cheese.
9. Bake uncovered at 350° for 20-25 minutes or until hot and bubbly.

About 6 servings

Steamed vegetables may also be used in place of beef (broccoli, onion, zucchini, etc.)

(Carole OR)