12 corn tortillas, presoftened (warmed in skillet)
1 can med. black olives
1 sm. can green chilies, chopped
1 c. frozen corn
2 (15 oz.) cans tomato sauce
2 c. or more Jack cheese, grated
2 cloves fresh garlic, pressed
1 med. yellow onion, diced
1 lb. lean ground beef, optional
Cilantro & oregano to taste
Sour cream to garnish

If using beef cook and drain off most of the excess grease. Add onions, garlic, tomato sauce, oregano and cilantro. Let simmer while you prepare the other fixings. Chop olives into thirds (save 6-9 whole to garnish).

In a 9 x 12 inch baking dish cover bottom with a layer of 6 tortillas then top with 1/2 the corn, 1/2 the sauce, 1/2 the cheese, 1/2 the peppers and 1/2 the olives. Spreading to cover tortillas. Repeat layering (same order). Cover and let bake at 375 degrees for 15-20 minutes.

Before serving, mentally divide dish into 6 or 9 parts. Top with heaping tablespoons of sour cream in the center of sour cream. Add whole olive. Sprinkle with cilantro.

The best part of this recipe is you can omit or add any ingredient you desire. I often add spinach whole sliced tomato, then top with my homemade salsa. Enjoy!