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CHILAQUILES (CHEE-LA-KEY-LES) 
1 lb. ground chuck
1 lb. ground pork
1 dozen corn tortillas
1 to 2 (6 oz.) tomato sauce
1 (8 oz.) chili sauce
1/4 c. chopped mushrooms
4 oz. can black olives
1 c. grated cheese of choice
2 sm. cloves garlic
1/2 med. onion
Salt and pepper to taste

Brown beef and pork, saute onions and garlic in same skillet, add salt and pepper.

In separate skillet, fry tortillas, ripped into 1 1/2 inch pieces, until crispy. Drain excess oil off of meat, mix in mushrooms and olives. Fold in crispy tortilla chips. Pour over entire mixture both chili and tomato sauces.

If mixture seems to dry, add water. Top with cheese. Cover and simmer on low heat until cheese is melted.

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