Amount
Ingredient
Preparation



1 1/2
pounds
ground beef





1
large
onion

chopped



4
each
garlic cloves

chopped



1
each
green bell pepper

chopped



1
tablespoon
chili powder





1
teaspoon
cumin





3-6
each
cilantro sprigs





1
cup
olives

chopped



1
pound
tomatoes





1 1/4
cups
enchilada sauce





8
each
corn tortillas





1/2
pound
cheddar cheese

grated



1/2
pound
monterey jack cheese

grated



1
cup
corn chips

crushed

 Brown ground chuck; drain any excess fat.

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

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.

Bring to a boil; reduce heat and simmer uncovered for 2 minutes.

Grease a 3-quart casserole.

Steam (or fry) tortillas.  Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of  tortillas, cheese and olives.

Repeat twice.

Sprinkle crushed corn chips  around the edges and bake at 35 degrees F. for 2 minutes or until  heated through.

Cut into wedges.