1 lb. lean ground beef
1 clove garlic, minced
1 (4 oz.) can chopped green chilies
1 c. mild taco sauce
1 (6 3/4 oz.) pkg. corn chips
2 c. shredded cheddar or Monterey Jack cheese
1/4 c. chopped black olives
1 onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup

Place ground beef in 2-quart glass measure or microproof casserole; break up with fork. Add onion and garlic. Use COOK cycle and cook 10 minutes or until beef is no longer red and onion is transparent. Stir to break up meat; drain. Stir in soup and chilies.

In large oval microproof casserole, place about 2 cups corn chips. Layer half each of the meat mixture, taco sauce and cheese. Repeat. Use COOK cycle and cook 17-19 minutes or until heated through. Sprinkle with remaining corn chips and olives. Let stand 3 minutes before serving.