3 cans Hormel chili (no beans)
2 cans yellow hominy corn, drained
1 sm. can pitted ripe olives, drained and sliced
2 pkg. corn tortillas
1 1/2 c. shredded cheddar cheese

In large pan heat chili, corn and ripe olives. Set aside. Soften tortillas in a small amount of hot oil. Drain. Spoon a small amount of chili mixture into bottom of 13 x 9 inch pan. lay tortilla in pan, fill with small amount of mixture and roll up. Continue until all tortillas are filled. Spoon rest of chili mixture on top. Sprinkle with cheddar cheese. Bake for 20 minutes at 350 degrees.