Mexican Casserole

4 to 5 frozen flour tortillas
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 env. (1 1/4 oz.) taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced pitted ripe olives
1/4 c. water
1/2 tsp. chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2 c. broken corn chips
2 c. shredded Monterey jack cheese


Thaw frozen tortillas or place them between paper towels and microwave
at high 30 to 60 seconds. Separate. Crumble ground beef into large fry
pan or 2 quart microwave casserole. Add green pepper and onions. Fry
or microwave at high, 3 to 5 minutes, until meat loses its pink color
and vegetables are tender-crisp. Stir and drain. Mix in taco
seasoning, tomato sauce and paste, olives, water and chili powder. Cook
on medium until thickened or microwave at 50% (medium) 10 to 15 minutes,
or until thickened. Blend sour cream, eggs and pepper together in a
small bowl. Place 2 tortillas on bottom of 12 x 8 inch dish. Top with
half the meat mixture followed by half the sour cream mixture. Repeat
layers with remaining ingredients. Sprinkle with corn chips and cheese.
Bake for 20 to 30 minutes at 350 degrees or microwave at 50% 10 to 15
minutes or until cheese melts. Let stand 5 minutes.