3 cans (8 oz.) tomato sauce
1 tbsp. chili powder
1/4 tsp. cumin
1 tsp. salt
1 lb. ground chuck
1 c. chopped onion
1 crushed garlic clove
1/2 c. drained sliced ripe olives
1/4 c. diced green chilies
10 (8 inch) corn or flour tortillas
2 1/2 c. shredded cheddar cheese

Combine tomato sauce, chili powder, cumin and salt. Mix well. Brown ground chuck with onion and garlic in large fry pan. Drain off fat. Add olives, chilies and 1 1/2 cups of the tomato sauce mixture. Simmer for 15 to 20 minutes. Prepare stacks by layering tortillas alternately with meat mixture and cheese in 9 inch pie plate, using about 1/4 cup meat mixture and 3 to 4 tablespoons cheese between and on top of each layer. Pour remaining sauce on top. cover loosely with foil. Bake in moderate oven at 375 degrees for 25 to 30 minutes. Cut in wedges. Serve with chopped lettuce and tomatoes and hot salsa sauce. Microwave: 6 minutes on high, rotating 1/2 turn every 2 minutes.