1 (24 oz.) can chili with beans
1 (16 oz.) can corn, divided
2 or 3 tbsp. chopped Jalapenos
6 (7 inch) flour tortillas
1/2 of 4 oz. pkg. cheddar cheese, 1/2 c.
1 (2 1/4 oz.) can pitted olives, drained
1 lg. tomato
Sour cream
Salsa (optional)

Preheat oven 375 degrees. In saucepan, stir together chili, corn, jalapenos, cook and stir until heated thoroughly.

Grease large baking sheet, place 2 of tortillas side by side, spoon 2/3 cup of chili mixture on each shell. Sprinkle with 1 tablespoon of cheese and olives. Repeat layers twice, cover loosely with foil. Bake at 375 degrees for 25 minutes or until hot. Top with tomatoes and other options.

Serves 4.