2 lbs. ground chuck
1 c. chopped onion
2 cloves garlic, minced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can enchilada sauce
1 c. milk
1 c. sliced, pitted ripe olives
1 (4 oz.) can chopped green chilies
1/2 tsp. ground cumin
12 corn or flour tortillas, each cut into 4 strips
2 c. shredded Monterey Jack cheese

In a 4-quart Dutch oven over medium-high heat, cook ground chuck, onions, and garlic until meat is browned. Drain fat. Stir in condensed soups, enchilada sauce, milk, olives, chilies and cumin. Bring to boil. Remove from heat and set aside.

Spread a fourth of the sauce in a 13x9x2 inch baking dish. Then layer a third of the tortilla strips, a fourth of the sauce and a third of the cheese. Repeat these 3 layers twice more, ending with cheese. Cover with foil.

Bake in 350 degree oven 30 minutes. Remove foil; bake 20 minutes more, or until casserole is hot and bubbly. Makes 8-10 servings.