1 sm. can chopped black olives
1 med. onion, chopped
1 sm. can diced Ortega peppers
1 can cream of chicken soup
1 (10 1/2 oz.) can drained, chopped tomatoes
1 (8 oz.) can enchilada sauce
1 1/2 lbs. ground beef, browned and drained
1 tsp. oregano
1 tsp. garlic salt
1 tsp. chili powder
1 c. Monterey Jack or Cheddar cheese

Set aside: 1 doz. corn tortillas

Mix above ingredients together. Layer in a 9 x 13 inch baking dish. Corn tortillas, cut in strips, meat sauce, and Monterey Jack or Cheddar cheese. Repeat layers. Bake 30 minutes at 325 degrees. Serves 8.