Cookalagumba

This is a family favorite appropriately nick-named by my grandfather after the Perry Como song "Chi-baba, chi-baba, chi-wawa An' chi-lawa kook-a la goombah".  There were many happy family meals at my grandparents house where this was gobbled up by little and big mouths alike.  Served with a large green salad, it is always a win!

Serves: 6                                                                            

Prep time: 25 minutes

Cooking time:  25 minutes

INGREDIENTS:

1 10oz can Las Palma enchilada sauce

1 can 8oz tomato sauce

1 lb ground beef

1 large onion, diced

6-9 corn tortillas

1 can of black olives, sliced

½-1 lb grated Jack cheese
2 cloves chopped garlic

Oregano, cumin, pepper and salt to taste

DIRECTIONS:
Preheat oven to 350 degrees. Heat enchilada and tomato sauce until bubbly.  Add garlic, oregano, cumin, pepper & salt to taste. Keep warm. Meanwhile, brown the meat with the onion.  Add olives, salt and ½ heated sauce to meat mixture.  

In large oven-safe bowl or baking dish, layer as follows: corn tortillas dipped in sauce, meat mixture, grated cheese and continue sequence until all done.  If you are using a pyrex dish, you can cut the tortillas to fit the pan. You can pour the remainder of the ingredients on top and around the edges as long as it’s not too much liquid.  You can save the liquid to add later, in case the Cookalagumba gets too dried out while cooking.  

Bake at 350 degrees for 25 minutes until very hot and bubbly.