1 1/2 lbs. ground beef
1 lg. can cream corn
1 can (8 oz.) enchilada sauce
8 oz. Cheddar cheese, grated
Green chiles, diced
Oregano to taste
Cumin to taste
Garlic powder to taste
Chili powder to taste
1 med. onion, diced
1 can (10 1/2 oz.) tomatoes with green chiles
1 can (4 oz.) ripe olives, sliced
6 lg. tortillas
1 c. Monterey Jack cheese, grated

Brown ground beef, stirring to keep meat crumbly. Combine meat with onion, creamed corn, tomatoes with green chilies, enchilada sauce, Cheddar cheese, olives, diced green chiles and spices. Tear three tortillas into pieces and spread over the bottom of an 11x7x2 baking dish. Spread half the meat mixture over tortillas. Tear remaining tortillas and spread. Top with remaining meat mixture. Sprinkle with Monterey Jack cheese. Bake at 325 degrees for 30 minutes. Serves 8 to 10.