1 1/2 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped (or more)
1 green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
3 to 6 cilantro sprigs
1 cup olives, chopped
1 lb tomatoes
1 1/4 cup enchilada sauce
8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
1 cup corn chips, crushed

Brown ground beef; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Fry the tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees F. for 20 minutes or until heated through. Cut into wedges.