8 corn tortillas (soft)
2 lbs. lean ground beef
1 purple Spanish onion, chopped
1 clove garlic, pressed
1 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. each: ground cumin, thyme, salt
1 lb. shredded Monterey Jack cheese

CUSTARD:

6 eggs
2 c. milk

TOPPINGS:

1 sm. head lettuce, shredded
2 tomatoes, sliced
1 lg. avocado, sliced
1/2 pt. sour cream
Olives, for garnish
Chili salsa (optional)

Preheat oven to 350 degrees. Lightly grease large quiche dish or 9x13 inch pan. Line with tortillas, tear them to fit, if necessary.

Brown ground beef and onions, then add spices. Pour into pan. Top with cheese. Beat eggs and milk together and pour over all. Bake about 1 hour or until custard is set. While warm, spread sour cream, then tomatoes and avocado, ending with lettuce and olives. Pass the salsa. Makes 8 servings.