8 corn tortillas
1 1/2 lb. ground beef
1 medium onion chopped
1 cup corn (fresh or frozen)
2 cups water
1 env. taco seasoning mix
2 tbsp. tomato sauce (mexican hot style)
16 oz. tomato sauce
1/2 cup cheddar cheese, shredded
2 oz. chopped olives
1 can chilli beans (16 oz)

Fry tortillas in hot oil until crispy. Set aside. Brown the meat and onions together in a skillet. Add the corn and simmer for 5 minutes. Set aside. Boil the water & add the seasoning mix, tomato sauce and 2 tbsp. mexican hot sauce. Stir while simmering for 15 minutes. Put 1/4 cup of the sauce in the bottom of a 2 quart casserole dish. Break the tortillas and arrange in a layer to cover bottom of dish. Layer on the meat, then chili beans, then sauce, then tortillas to fill the dish, ending with meat on top. Pour in the remaining sauce. Cover with cheese and sprinkle with olives over top if desired.

Bake at 350 for 30 minutes.