4 to 5 frozen flour tortillas
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 env. taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced pitted ripe olives
1/4 c. water
1/2 tsp. chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2 c. broken corn chips
2 c. shredded Monterey Jack cheese

Place frozen tortillas between paper towels. Microwave at high 30 to 60 seconds. Separate. Crumble ground beef into a 2-quart casserole. Add green peppers and onions. Microwave at high 3 to 5 minutes or until meat loses its pink color and vegetables are tender-crisp. Stir and drain.

Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder. Microwave at 50% (medium) 10 to 15 minutes or until thickened.

Blend sour cream, eggs and pepper together in a small bowl. Place 2 tortillas on bottom of 8x12 inch dish. Top with half the meat mixture followed by half the sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with corn chips and cheese. Microwave at 50% 10 to 15 minutes or until cheese melts. Let stand 5 minutes. 4-6 servings.