3/4 lb. ground beef
1 sm. onion, chopped
1 tbsp. chili powder
1 (15-16 oz.) can tomato sauce
1/2 c. water
1 (4 oz.) can chopped green chilies
1 1/2 tsp. sugar
1 tsp. salt
8 (6 inch) corn tortillas
Salad oil
15 oz. ricotta cheese
1 egg
1 c. shredded cheddar
1/2 c. shredded lettuce
10 lg. pitted ripe olives, sliced
1 sm. diced tomatoes

Brown ground beef. Add chili powder. Stir in tomato sauce, chilies, water, sugar, and salt. Heat to bubbling. Reduce heat to low. Cover and simmer 20 minutes. Stir occasionally. Cut tortillas into 1/2 inch strips and fry, several at a time in 1/2 inch hot salad oil. Fry until golden. Drain.

Mix ricotta with egg. Put 1/2 of meat sauce into a 12 x 8 inch dish. Top with cheddar cheese and half of the ricotta mixture. Arrange all tortillas on ricotta mixture, topping with remaining ricotta mixture, meat sauce, and cheese.

Bake in at 350 degree oven 30 minutes or until heated through. To serve, top with olives, tomatoes, and lettuce.