1 lb. ground beef
30 oz. can refried beans
4 oz. can diced green chilies, drained
8 oz. can tomato sauce
1/2 sliced ripe olives
Salt and pepper
1 doz tostada shells, halved
1 lb. Cheddar cheese, sliced thinly
1 (20 oz.) can Rosarita enchilada sauce

Brown beef in skillet; drain oil. Add beans, onion, chilies and tomatoes, sauce. Simmer 3 minutes. Season to taste. Lightly butter 13x9 inch pan. Cover bottom with 1/3 of tostada shells. Spread with 1/3 olives, then 1/3 cheese. Repeat all the layers 2 more times. Top with enchilada sauce.

Bake at 400 degrees for 25 minutes or until hot. Top with shredded lettuce and Rosarita taco sauce, if desired. Cut into 12 servings.