California Enchiladas

PEA RIDGE — From the kitchen of Jordon and Elizabeth Miser, from the cookbook “Country Classics: Battlefield 4-H Club”

1 lb. browned ground beef

1 can stewed tomatoes

1 lg. can tomato sauce

1 chopped bell pepper

1 med. chopped onion

1 (12 count) pkg. flour tortillas

3 Tbsp. chili powder

1 tsp. salt

1 tsp. garlic

1 tsp. black pepper

12 oz. cheddar cheese

Brown hamburger, pepper and onion; add spices.

Add tomato sauce and stewed tomatoes. Let mixture simmer for 30 minutes. In a 9- by 13-inch pan, sprayed with Pam, put a layer of tortillas, sauce mixture and cheese. Repeat until pan is full. Place sauce and cheese on top. Decorate with olives, green chilies and green onions.

Bake at 350° until brownish on top. Serve with beans and rice.

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