1 1/2 lb. ground beef
1 medium onion, diced
1 can cream of chicken soup
1 (10 1/2 oz.) can tomatoes with green chiles
1 (8 oz. ) can enchilada sauce
8-oz. grated cheddar cheese
1 (4 oz.) can sliced ripe olives
Diced green chiles, oregano, cumin, garlic powder and chili powder to taste
6 large corn tortillas
1 cup grated Jack cheese

Brown ground beef, stirring to keep meat crumbly. Drain off fat. Combine ground beef with onion, soup, tomatoes with green chiles, enchilada sauce, cheddar cheese, ripe olives and diced green chiles, oregano, cumin, garlic powder and chile powder to taste. Tear 3 tortillas. Tear remaining meat mixtures. Top with remaining meat mixture. Sprinkle with jack cheese. Bake at 325 degrees for 30 minutes. Make 6 servings.