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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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In a skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add tomato sauce, corn, tomatoes, half of the olives and the chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a greased 13x9-in. baking dish, layer half of the meat mixture, cheese and tortillas. Repeat layers. Sprinkle with remaining olives. cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until heated through.