2 (19 ounce) cans Las Palmas enchilada sauce
1 pound Monterey jack cheese, shredded
1 medium onion, chopped
1 (4 ounce) can sliced olives
1 pound ground beef
1 1/2 cups vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
27 corn tortillas
Brown ground beef. Drain oil and add salt, pepper, garlic and onion powder.
While meat is browning, heat enchilada sauce in medium size pan.
Heat oil in skillet. Place a tortilla in hot oil for 1 minute, then turn over and fry 1 more minute. Do not allow tortilla to become crispy. Take fried tortilla and place in hot sauce for approximately 2 minutes, then take out and place in a 9 x 13-inch greased cake pan. Repeat again until you have a layer with 9 tortillas. Sprinkle half of the meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas dipped in oil and sauce as before. Sprinkle remaining meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas. Spoon leftover sauce atop. Add remaining cheese, onion and olives. When cool, cover pan with foil and refrigerate. Bake at 350 degrees F for 1/2 hour or until cheese melts. Cut into squares and serve.
If serving immediately, place in oven for 15 minutes or until cheese is melted.