Yield: 3 servings

3 tablespoons vegetable oil
12 corn tortillas
1 pound ground beef
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup chopped onion
1 (8 ounce) can green chiles
1 small can chopped ripe olives
1 1/2 cup grated Cheddar cheese

Heat oil over medium-high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside.

Pour off oil from skillet; brown meat with seasonings over medium heat.

Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chiles, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees F until bubbling.