Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| ½ cup | Yellow cornmeal |
| ½ teaspoon | Salt |
| 1⅔ cup | Milk |
| 1 \N | Egg, beaten |
| 2 teaspoons | Melted butter |
| 1 pounds | Ground beef |
| ½ cup | Chopped onion |
| 1 clove | Galric, minced |
| 1 can | Tomato soup |
| 1 can | Cream of mushroom soup |
| ½ cup | Taco sauce |
| 1 teaspoon | Oregano |
| 1 can | (2 1/4oz) sliced olives, |
| \N \N | Drained |
| 2 cups | Shredded cheddar cheese |
TORTILLAS
FILLING
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