Ingredients:
1 lb. ground beef (or shredded chicken)
8-12 oz. enchilada sauce (or salsa verde)
4-8 oz. sour cream
1/2 c. salsa (more or less to taste)
2 tbsp. taco seasoning, divided
3 c. shredded cheese
1-2 sm. cans sliced olives
1 15-oz. can corn
15 yellow corn tortillas, halved
optional: chopped onions, etc.
Instructions:
1. Preheat oven to 350 degrees.
2. Brown ground beef in skillet with 1 tbsp. taco seasoning. (Optional: use shredded/chopped chicken instead.)
3. In a separate bowl, mix together enchilada sauce (optional: use salsa verde instead), sour cream, salsa, and taco seasoning.
4. Spray a 9x13" baking dish with cooking spray, then ladle a small amount of sauce to cover the bottom of the dish.
5. Layer 8 tortilla halves on the bottom of the dish, with the straight edges against the edges of the dish. The, spread half of the ground beef, black olives, and corn, and 1 c. shredded cheese. Ladle 1/3 of the remaining sauce over the top.
6. Repeat, layering the tortillas, the rest of the beef and veggies, 1 c. cheese, and half of the remaining sauce.
7. Top with the remaining tortillas, sauce, and shredded cheese.
8. Bake, covered, for about 20-25 minutes, until bubbly and hot. Uncover and back another 5 minutes. Serve with sour cream, salsa, or other favorite toppings.