Enchilada Pie

Saute ground beef in oil until red color disappears. Stir in seasoned salt.

In a saucepan, mix Spanish rice mix, tomato sauce and water. Simmer 5 minutes.

Line the bottom and sides of an oiled 12 x 7 1/2 x 2-inch casserole with 4 to 5 tortillas, dipping each first in sauce.

If necessary, cut to fit. Top with layers of 1/2 of the ground beef, 1/2 of the onions and 1 can sliced olives. Sprinkle with 1 cup of the cheese.

Dip 2 tortillas in sauce; lay on top of mixture. Repeat layers. Pour all but 1/2 cup of sauce over all. Dip remaining tortillas in sauce and arrange on top. Sprinkle with remaining 1 cup cheese. Cover with foil. Bake in a 350° oven for 30 minutes or until heated through.

Remove foil the last 5 minutes of cooking. Makes 6 to 8 servings.