Enchilada Pie

1 green bell pepper: Cut off 3 rounds of the pepper, set aside and finely dice the rest.

1 small onion, finely diced

1-2 lbs hamburger

Cuminos

1 can corn, drained

1 can ranch style beans, slightly drained

1 can tomato soup

1 small can sliced or chopped olives

grated cheese

soy sauce

Worcestershire sauce

small corn tortillas

Heat oven to 400 degrees. Saute pepper and onion in a small amount of oil. Add the hamburger breaking it into small bits. Cook until hamburger is browned and keep breaking it up. Add Cuminos and salt and pepper. Then add corn, beans and half a can of tomato soup. (You can substitute 1 small can of tomato sauce) Add soy sauce and Worcestershire sauces (to your liking). Turn heat to low and let cook about 15 minutes. Use a large deep oven proof dish and line the bottom with tortillas. Add a layer of the mix and a layer of the cheese. Sprinkle with olives. Continue to layer like this. Add more of the soy and Worcestershire sauce and the 3 rings of pepper. Top with the rest of the tomato soup (or another small can of tomato sauce). Cook in oven for about 20 minutes.

Tips/Changes:

I also add some fresh garlic to the pepper and onions and saute. You can also add in a small can of diced chilies. If you don't have Cuminos you can substitute with Cumin powder. If you don't like the taste of the corn tortillas you can use flour.

Recipe from Joan Baker; David Rileys grandma.