2 lbs. of ground beef
2 (12-oz cans) tomato sauce
1 (1.25-oz pkg) chili seasoning
24 corn tortillas
Vegetable oil
1 lb cheddar cheese
2 (2.25-oz cans) sliced black olives

Brown the ground beef. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. Simmer the beef. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the beef and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black
olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350 degrees F for about 30-45 minutes.