|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||3 Tablespoon|
|Round steak||1 Pound|
|Canned italian tomatoes||2 Cup (32 tbs)|
|Water/Beef stock||1 Cup (16 tbs)|
|Chili powder||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground black pepper||To Taste|
|Tortillas||9 (Fresh Or Canned)|
|Grated cheese||1 Cup (16 tbs) (Preferably Monterey Jack Although Cheddar May Be Used)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Black olives||6 , pitted and halved|
Cook the onion and garlic in the olive oil five minutes, but do not brown.
Add the meat and cook, stirring, until it loses its red color.
Add the tomatoes, water, chili powder, cumin, salt and pepper.
Simmer forty five minutes.
Preheat the oven to 350 degrees.
Spoon a little of the sauce over the bottom of a buttered casserole and cover it with three tortillas, overlapping them if necessary.
Sprinkle with one-third of the cheese, one-third of the finely chopped onion and add a tablespoon of sour cream.
Continue adding layers, including sauce, until all the ingredients are used, ending with a top layer of sauce.
Spoon the remaining sour cream into the center of the torte and garnish around it with the black olives.
Bake the casserole until it bubbles, about twenty minutes.