Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 12 \N | Corn tortillas |
| 1 pounds | Ground beef |
| 1½ teaspoon | Chili powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Cream of mushroom soup |
| 1 cup | Chopped onion |
| 1 can | Green chilies 8 oz. |
| 1 can | Chopped ripe olives-sm can |
| 1½ cup | Grated cheddar cheese |
Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with ¼ of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until bubbling. Randy Rigg