1 onion, chopped
2 garlic cloves, minced
3 tbsp. olive oil
1 lb. ground chuck
1 1/2 c. salsa
1 1/2 tsp. dried oregano
1 1/2 tsp. chili powder
1 can corn, drained
1 tbsp. butter
1/4 c. each julienne red and green pepper
6 (7-inch) corn tortillas
2 c. light sour cream
2 c. grated Monterey Jack
1/4 c. sliced black olives

Cook onion and garlic in skillet in 2 tablespoons oil over low heat, stirring until soft. Add the chuck and cook, breaking up lumps, until meat is no longer pink. Stir in salsa, oregano, chili powder, salt and pepper to taste, bring to boil and simmer 5 minutes. Combine in another skillet corn and peppers, salt and pepper to taste, cook stirring 2 minutes.

Put 2 tortillas, side by side, in an oval 2 quart gratin dish, top them with meat mixture, 1/3 sour cream and 1/3 of Monterey Jack.

Repeat 2 more times and sprinkle last layer with olives. Spoon corn mixture around edge and bake in a preheated 375 degree oven for 20 minutes. Can be assembled ahead of time and refrigerated before baking.