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.
