1 (10 oz.) La Palmas chili sauce or enchilada sauce
1 (8 oz.) can tomato sauce
1/2 can water (4 oz.)
1/2 to 1 tsp. cumin, salt & pepper (each)
1 lg. onion, chopped
1 clove garlic, minced
1 to 1 1/2 lbs. lean ground meat
2 tsp. cloves
1 (4 oz.) can sliced olives
12 tortillas
1/2 lb. Monterey Jack cheese & 1/2 lb. cheddar cheese, grated

Cook chili sauce, tomato sauce, water, cumin, salt and pepper in saucepan slowly. In skillet, brown onion, garlic and meat. Add cloves and then add to sauce. Stir well. Add olives.

In 9 x 13 inch pan, put tortillas that have been dipped in sauce. Add half of meat mixture, sprinkle half of cheese which have been mixed together. Repeat layers. Bake at 350 degrees for 25 minutes.

NOTE: Ricotta cheese can be used in place of meat or half of meat.