2 c. canned red chili sauce
2 tbsp. all-purpose flour
4 c. low-sodium tomato puree
1 1/2 tsp. mild or hot chili powder
15 oz. lean ground beef
1/4 c. dehydrated onion flakes
twelve 6-inch corn tortillas, quartered
4 1/2 oz. shredded sharp cheddar cheese
40 small or 24 large black olives pitted & chopped

To prepare sauce, in medium saucepan, stir 1/4 c. of chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool.

Meanwhile, cook beef in large nonstick skillet, stirring to break up meat about 4-5 minutes, stir in onion flakes. Remove from heat; set aside. Preheat oven to 375°F. Spray 13 x 9 casserole with nonstick cooking spray. Spread 1/2 c. of cooled sauce over bottom of pan. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 c. of the sauce. Repeat layers 2 more times. Dip remaining tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce.

Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.