You’ll Need:

2 (19 ounce) cans Las Palmas enchilada sauce
1 pound Monterey jack cheese, shredded
1 medium onion, chopped
1 (4 ounce) can sliced olives
1 pound ground beef
1 1/2 cups vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
27 corn tortillas

Directions : Brown ground beef. Drain oil and add salt, pepper, garlic and onion powder.

While meat is browning, heat enchilada sauce in medium size pan.

Heat oil in skillet. Place a tortilla in hot oil for 1 minute, then turn over and fry 1 more minute. Do not allow tortilla to become crispy. Take fried tortilla and place in hot sauce for approximately 2 minutes, then take out and place in a 9 x 13-inch greased cake pan. Repeat again until you have a layer with 9 tortillas. Sprinkle half of the meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas dipped in oil and sauce as before. Sprinkle remaining meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas. Spoon leftover sauce atop. Add remaining cheese, onion and olives. When cool, cover pan with foil and refrigerate. Bake at 350 degrees F for 1/2 hour or until cheese melts. Cut into squares and serve.

If serving immediately, place in oven for 15 minutes or until cheese is melted