2 lbs. ground beef (lean)
1 lg. onion, chopped
2 cloves garlic, crushed
6-8 chopped green olives
1/2 c. sour cream (lite)
1 can cream of mushroom soup
1/2 c. milk (low-fat)
1/4 c. Pace mild picante sauce
Approx. 9 flour tortillas, sliced into 1" lengths
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1 tsp. cumino
1/4 tsp. nutmeg
2 c. shredded Velveeta cheese

Saute onion and garlic in 1 tablespoon vegetable oil until slightly browned. Add ground beef, brown, drain and return to pan. Add mushroom soup, milk, picante sauce, sour cream and hot sauce. Simmer on low for 10 minutes. Add spices and set aside.

In large greased casserole dish (Pam works well) place one layer of tortillas, top with meat mixture then cheese. Continue layering tortillas, meat and cheese, ending with cheese.

Cover and bake in 325 degree oven for 35 minutes. Remove cover and bake 5 to 10 more minutes until cheese is slightly browned. Serves 6.