Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Layered Tortilla Pie

1 lb. lean ground beef
1 cup chopped onion
2 t. finely chopped fresh garlic
2 T. taco seasoning mix
8 oz. (2 cups) Land O’ Lakes Chedarella Cheese, shredded
8 (10”) flour tortillas
1 (10-oz.) can enchilada sauce
1 (16-oz.) can refried beans
2 T. chopped green chiles
1 (14½-oz.) can diced tomatoes, drained
1 (2¼-oz.) can sliced pitted ripe olives, drained
Land O’ Lakes sour cream
Finely chopped fresh cilantro, if desired

---

Heat oven to 375°F. Spray 12” pizza pan with no stick cooking spray. Set aside. Cook ground beef, onion and garlic in 10” skillet over medium-high heat, stirring occasionally, until beef is browned (5 to 7 minutes); drain. Stir in taco seasoning mix; set aside. To assemble pie, place 1 tortilla on 12” pizza pan; spread with about 2 ½ T. enchilada sauce. Repeat with second tortilla and sauce. Top with half the beef mixture and 1 cup cheese. Place 1 tortilla on top; spread sauce. Top with 1 tortilla spread with refried beans and chiles. Repeat layers of 2 or more tortillas and sauce; top with remaining beef mixture. Place last 2 tortillas and remaining sauce over beef. Top with tomatoes, olives and remaining 1 cup cheese. Bake for 40 to 45 minutes or until heated through. Let stand 10 minutes before cutting into wedges with serrated knife. Garnish with sour cream and cilantro. Makes 8 servings.

---