Preheat 375 degrees

1 lb. ground beef
1 small onion, chopped
1 clove garlic, finely chopped, optional
1 cup water
1 pkg. taco seasoning mix
1 small can - 4 oz. - green chiles
1 cup Taco Sauce (Pace Mexican Creations, Ortega etc.)
1 cup salsa (your favorite kind)
1 can black olives, drained, sliced
2 cups shredded cheese (Monterey Jack and Cheddar)
Nacho Corn Chips - Tostitos
1 tomato, chopped
3-4 green onions, chopped

Cook beef, onion, and garlic until beef is browned; drain off grease.
Stir in water, taco seasoning mix, chiles, taco sauce, and 1/2 of your olives.
Cook over low heat for 4-5 minutes.

Layer broken chips on the bottom of a greased 12 X 8 inch baking dish.
Cover with half the meat sauce.
Sprinkle with half the cheese.
Spoon your salsa over the cheese. (doesn't have to fully cover the cheese)
Layer more chips.
Cover with rest of the meat sauce.
Sprinkle with rest of the cheese.

Bake for 20-25 minutes, until bubbly and cheese is melted.

Serve topped with chopped tomatoes, sliced green onions, and rest of your black olives, with sour cream on the side. You can also have salsa on the side.

VERY FILLING!!

Notes:

1. I use a mix of monterey jack and cheddar cheese but you could just use whatever your favorite is for mexican food.

2. I have made this without the onion and garlic and it was still very good.

3. When serving this I found it easier to just spoon up the casserole onto plates and then to have the chopped tomato, green onions, black olives, salsa and sour cream on the table in their own little bowls. Then folks can choose how much they want of each on top of their serving.

4. You can also make this using regular Taco shells broken up instead of the nacho chips.