1 1/2 lbs. ground beef
1 med. onion, diced
1 can creamed corn
1 (10 1/2 oz.) Mexican tomatoes with green chilies
1 (8 oz.) can enchilada sauce
8 oz. grated Cheddar cheese
1 (4 oz.) can sliced ripe olives
8 lg. corn tortillas
1 c. grated Jack cheese
1 can diced green chilies
Oregano, cumin, garlic powder and chili powder - to taste

Brown ground beef, stirring to keep meat crumbly. Drain off fat. Combine ground beef with onions, corn, tomatoes with green chilies, enchilada sauce, Cheddar cheese, sliced back olives, diced green chilies and oregano, cumin, garlic powder and chili powder to taste.

Tear 4 corn tortillas into pieces and spread in bottom of 3 quart casserole dish. Spread half the meat mixture over tortillas. Tear remaining tortillas and spread over meat mixture in dish. Top with remaining meat mixture. Top with Jack cheese. Bake at 325 degrees for 30 minutes (longer if refrigerated).