INGREDIENTS (Serves 4-6)
1 1/2 lbs ground beef
1 large onion, chopped
3-4 cloves garlic, chopped
1 green bell pepper (capsicum), chopped
1 Tbsp chili powder
1 tsp cumin
3-6 sprigs
cilantro
1 cup chopped olives
1 lb tomatoes
1 1/4 cups
enchilada sauce
6-8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
1 cup crushed corn chips

PROCEDURE
(1) Brown ground chuck; drain any excess fat.

(2) Add (chopped) onion, garlic, and bell pepper; cook
until soft.

(3) Cut tomatoes into chunks and add to beef mixture
(including liquid). Add enchilada sauce, chili
powder, cumin, and cilantro. Add salt and pepper
to taste.

(4) Bring to a boil; reduce heat and simmer uncovered
for 20 minutes.

(5) Grease a 3-quart casserole. Steam (or fry) tor-
tillas. Put approx. 1/3 of the meat mixture in
the casserole dish followed by a layer of tortil-
las, cheese, and olives. Repeat twice. Sprinkle
crushed corn chips around the edges and bake at
350 deg. F for 20 minutes or until heated through.
Cut into wedges.

NOTES
You can adjust the seasonings to suit your own tastes; I
listed conservative amounts (for me, anyway!). You can also
add salsa (homemade is best) to the casserole, if desired.
Serve with fried rice (plain or flavored) and green salad.