1 medium onion, finely chopped
1 tablespoon oil
2 pounds ground chuck or sirloin
1 package (1 1/4 ounces) Taco Seasoning
1 cup water
1 (9-ounces) package frozen corn, thawed
1 (6-ounces) can pitted olives, ripe
6 corn Tortillas
1 can enchilada sauce
2 cups shredded cheddar cheese
1 avocado

In large frying pan, sauté onion in oil; push to sides of the pan. Add ground chuck or sirloin and sauté until brown, stirring. Add taco seasoning and water. Cover and simmer for 10 minutes. Remove from heat and add corn. Reserve 1/3 cup olives for topping. Coarsely chop remainder and add to meat mixture.

Cut tortillas into quarters, dip each piece into enchilada sauce (still in can) and arrange 1/2 of them on bottom of greased 9 or 10 inch round baking dish. Cover with 1/2 the meat sauce and spoon over 1/2 of the remaining enchilada sauce. Sprinkle with 1 cup of the cheese. Repeat layers ending with cheese.

Bake uncovered for 20 minutes at 350°F or until hot through. Garnish top with avocado slices and remaining olives.