1 8 ounce can tomato sauce
1 10 ounce can enchilada sauce
1 10 ounce can water
1 pound ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 hard-cooked egg, chopped
1 4 1/2 ounce can chopped olives
1/2 teaspoon salt
6 tortillas
1/2 pound Monterey Jack cheese, grated

Heat enchilada sauce, tomato sauce and water. Brown meet with garlic and onion. Add egg and olives. Add salt and 1/2 cup of sauce. In a casserole, layer tortillas (dipped first in sauce), meat mixture, and cheese. Pour over remaining sauce. Top with cheese.

Bake in 350°F oven for 25 minutes.

Serves 6.