1 c. chopped green or red bell pepper
1 tbsp. olive oil
1 lb. ground beef
2 tsp. ground cumin
1 (14 1/2 or 15 oz.) can cut tomatoes with garlic and onions
1 c. frozen corn kernels
1/2 c. enchilada sauce (can or jar)
1 (4 oz.) can chopped green chilies
3/4 c. pitted black olives, sliced
4 (8-inch) corn or flour tortillas
1 bag shredded Mexican cheese

Accompaniments:

sour cream
lettuce
guacamole
black olives

Have ready a round 3-quart glass casserole baking dish. Heat oil in large deep skillet over medium heat. Add bell pepper and sauté 3 to 4 minutes. Add meat and cook breaking up chunks, for 5 minutes or until meat is no longer pink. Sprinkle with cumin. Add tomatoes, enchilada sauce and chopped green chilies. Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives. Heat oven to 350°F.

To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortillas. Cover and bake 30 minutes. Sprinkle with remaining cheese and bake 10 minutes until cheese melts and bubbles. Let stand 5 to 10 minutes and serve with accompaniments.