8 soft corn tortillas
1 lb. lean ground beef
1 c. chopped onion
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. oregano leaves, crushed
1/4 tsp. thyme leaves, crushed
1/4 tsp. ground cumin
2 c. (8 oz.) shredded Monterey Jack cheese
8 eggs
2 1/2 c. milk
1 c. dairy sour cream
2 med. tomatoes, sliced
1 sm. head lettuce, shredded
Pitted ripe olives, sliced

Line lightly greased 13 x 9 x 2 inch baking dish with tortillas, tearing to fit, if necessary. In 10 inch omelet pan or skillet over medium heat, cook ground beef and onion, stirring occasionally to break beef apart, until browned, about 5 minutes. Pour off and discard drippings. Stir in garlic and seasonings. Spoon beef mixture into tortilla - lined dish. Sprinkle with cheese. Beat together eggs and milk until well blended. Pour over beef and cheese.

Bake in preheated 350 degree oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. Spread with sour cream. Top with tomatoes, lettuce and olives.