6" diameter flour tortillas
2 tbsp. melted butter
1 lb. ground chuck
1 pkg. taco seasoning mix
3/4 c. water
2 c. shredded lettuce
1 can garbanzo beans, rinsed & drained
1 lg. tomato, chopped
1 med. onion, sliced into rings
1/2 c. pitted ripe olives
1 c. evaporated milk
2 c. (8 oz.) shredded Colby cheese

Brush tortillas lightly with butter. Place tortillas overlapping in a round pie pan. Bake in 350 degree oven for 10 minutes. Brown ground chuck in skillet until crumbly; drain. Add taco seasoning and water. Simmer, uncovered 10 minutes. Meanwhile, sprinkle lettuce over tortillas. Combine ground beef mixture, beans, tomatoes, onions and olives. Spoon over lettuce. Heat evaporated milk in medium saucepan until bubbles form around edges. Reduce heat to low. Stir in cheese until melted. Pour over ground beef mixture. Carefully lift out tortillas with topping.