Mexican Lasagna, aka Enchiladas

1 4-oz. can chopped olives
1 26-oz. can enchilada sauce
1 doz. corn tortillas
1 1/2 cups shredded cheddar cheese
1/2 med. onion, diced
salt and pepper to taste
sour cream
guacamole
1 lb. lean ground beef or turkey
1 1/2 cups shredded Monterey jack

In a skillet, brown meat and onions.
Salt and pepper to taste.
Drain off excess fat.
Set aside.
Simmer enchilada sauce in a skillet.
Place tortillas in warm sauce one at a time until moistened.
Use moistened tortillas to line a 8 x 13 baking dish.
Place half of the meat, 1/2 cup of each of the cheeses and a third of the olives on top of the tortillas.
Add another layer of tortillas and another layer of the meat, cheese and olives.
Top with a third layer of tortillas and the remaining cheese, olives, and whatever enchilada sauce is left in the skillet.
Bake in a 375° oven for 10 to 15 minutes or until cheese is melted and bubbly.
Garnish with sour cream and guacamole.

Makes 4 to 6 servings.