Ingredients:
 
1 pound lean ground beef, browned and drained
1 small onion, chopped
1 medium green bell pepper, chopped
1 can (4 ounce) chopped black olives
1/4 cup sliced green olives
1 medium tomato, chopped
1 can (8 ounce) tomato sauce
1 package (1.5 ounce) Enchilada Sauce Mix (Schilling, Old El Paso, and
McCormick spice companies all make enchilada sauce mix.  Any is fine)
1 package (12 ounce) shredded Cheddar/Monterey Jack (mixed) cheese
1/2 bag (8 ounce) Baked Low Fat Corn Tortilla chips, broken

Instructions:

Preheat oven to 350F.  Spray a 2 quart casserole dish with non-stick
cooking spray.  In a skillet, brown the ground beef.  While the beef is
cooking, chop the onion, green bell pepper, black olives and green olives
and combine them all in a small bowl.  Set aside.  Drain the ground beef
and return it to the skillet.  Pour the tomato sauce and enchilada sauce
mix over the ground beef and stir until thoroughly mixed.  Break up the
corn chips into small pieces.  Begin layering the casserole dish with half
of the corn chips, meat mixture, vegetable mixture, and finally cheese.
Repeat layers with the remaining half of the ingredients in the same order
ending with the cheese on top.  Cover the casserole with a lid or foil.
Bake at 350F for 15 minutes or until cheese is melted.  Top with chopped
tomato.  Garnish with guacamole, salsa, or sour cream if desired and serve
with Spanish rice and refried beans.