6 (6 inch diameter) flour tortillas
2 tbsp. melted butter
1 lb. ground chuck
1 pkg. (1 1/4 oz.) taco seasoning mix
3/4 c. water
2 c. shredded iceberg lettuce
1 can (15 1/2 oz.) garbanzo beans, rinsed and drained
1 lg. tomato, chopped
1 med. onion, sliced into rings
1/2 c. pitted sliced ripe olives
1 c. evaporated milk
2 c. (8 oz.) shredded Colby cheese

Brush tortillas lightly with butter. Place tortillas, overlapping slightly in a round pie plate. Bake in 350 degree oven for 10 minutes.

Brown meat in skillet until crumbly; drain off excess drippings. Add seasoning mix and water; simmer, uncovered, 10 minutes.

Meanwhile, sprinkle lettuce over tortillas. Combine meat mixture, beans, tomatoes, onions and olives. Spoon over lettuce.

Heat evaporated milk in medium sized saucepan until bubbles form around edges. Reduce heat to low. Stir in cheese until melted. Pour over meat mixture. Carefully lift out tortillas and topping.