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.