2 Tblsp vegetable oil
1 medium onion, chopped
4 cups cooked shredded chicken or ground beef
1 - 15 oz can tomato sauce
1 - 14.5 oz can diced
tomatoes
1 - 1.25 oz Taco seasoning
1/2 tsp garlic powder
1 dozen corn tortillas
3 cups grated Monterey Jack Cheese
2 - 2.2 oz cans sliced
pitted black olives
In a large skillet, heat oil and sauté onion.
Add meat, tomato sauce and tomatoes. Mix in the Taco seasoning and
garlic powder - blending well. Bring to a boil, reduce heat and simmer
uncovered 15 minutes.
Place 4 torts in a greased baking dish (I
have to cut some of the torts to make them cover the entire bottom of the
dish).
Spreading evenly - place layer of meat on
torts, then layer 1/3 of the cheese and 1/3 of the olives. Repeat
layers until ingredients are gone ending with olives.
Bake in a 350 degree oven for 30-40 minutes
or until cheese bubbles.
Serve with sour cream and salsa.