DIRECTIONS

Cut each tortilla into eight wedges. Saute a few at a time in hot oil until crisp. Drain on paper towels; sprinkle with salt. In a large skillet, cook ground beef, onion, green pepper and garlic until beef is no longer pink and vegetables are tender; drain. Stir in chili powder, oregano, and cumin. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla wedges, half the meat mixture and half the cheese. Tuck remaining tortilla wedges, point side up, around the edge of dish. In a small bowl, beat eggs, milk and salt. Pour evenly over top. Bake, uncovered at 375° for 25-30 minutes. Garnish with olives if desired. Yield: 10-12 servings.