Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3 litre casserole. Steam (or fry) tortillas. Put approx. one third of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 180ºC . for 20 minutes or until heated through. Cut into wedges. NOTES: A simple Mexican-style casserole with beef and cheese -This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites. Yield: Serves 4-6. You can adjust the seasonings to suit your own tastes; I listed conservative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad. : Difficulty: easy. : Time: 15 minutes preparation, 20 minutes cooking. : Precision: approximate measurement OK. : Victoria Cheadle : Schlumberger Palo Alto Research, Palo Alto, California, USA : cheadle@spar-20.arpa decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust