Christmas Dinner Not So Traditional!

Christmas and the holiday season always seems to set a tone of that "Traditional" turkey or ham feast with all the trimmings. I grew up in that "traditional" home and loved when the family and extended family would come for the ever popular dinner each bringing their "specialty" dish to the table. (Mine was potato salad)
Of course many cultures celebrate in so many different ways and with so many different ethnic foods out there, the phrase "traditional" takes on a whole new FABULOUS meaning!
One of my all-time favorite Mexican dishes I make throughout the year has become a favorite to make for the holidays. It's fast, cheap, extremely tasty, and goes a long way... and.. my guests LOVE IT! Enchilada Pie!
On my gosh..I'm salivating right now!!
I have wonderful fond memories with visits to my grandma's house. This woman could cook or bake anything! (To this day, there is no one who can touch her Spanish rice or lemon meringue pie.) I loved watching her cook. She'd laugh and sing and the let me help any way I could. I prayed that one day I would beable to cook just like her.
While living on Kauai for twenty years, I did a lot of baking and cooking and experimented with many recipes. This recipe for enchilada pie was created by my friend and myself. Each time we prepared it, we would add and delete ingredients here and there until we finally got just the right taste we were looking for! To this day, I still use the same recipe.
So with love from our home to yours, I give you my version of Enchilada Pie!!!!

1 lb. ground beef (ground turkey for less fat/calories)
1 Med-Lg Onion
1/2 tsp. salt
1-2 Tbsp Chili Powder (I like 2 myself)
1 1/2 C. grated Cheddar cheese
1-8oz can Tomato sauce (use 2 if you like it a little more saucy)
1-41/2 oz. Chopped ripe olives
6 white or yellow corn tortillas (Lightly spread with butter)
1/4 C. water

9x13" pan Preheat oven 400 degrees

1. Chop onion
2. Brown ground beef (or turkey)
3. Add onion half way through cooked meat
4. Add salt, pepper, chili powder, tomato sauce
5. In lightly greased pan, alternate layers of tortillas, meat mixture, and cheese.
6. Pour water evenly over entire pan.
7. Cover tightly with foil and bake for 30 minutes, Will serve 12 people.

Instead of serving this with beans and rice, I like to keep it on the lighter side (especially if I'm serving up dessert after the meal.)
So, I will make a Fiesta Dinner Salad:
On salad plates I place (rinsed and dried) 2 cups of chopped Romaine lettuce, 1/2 tomatoe (diced), 1/2 C. cooked corn and green bell pepper diced, topped off with 2 Tbsp of shredded Cheddar Cheese.
Since everyone has their favorite dressing, I offer Ranch, Bleu Cheese, and Oil & Vinegar, and Thousand Island.

This meal is light and refreshing and I'm sure your guests will love it!