4-6 whole wheat tortillas
1 lb. lean ground chuck
1/2 c. chopped green peppers
1/2 c. chopped onion
1 env. Taco seasoning mix (El Paso low-sodium)
8 oz. can tomato sauce
6 oz. can tomato paste
1/2 c. black olives, sliced
1 can refried beans
1/4 c. water
1/2 t. chili powder
1 c. low fat sour cream
2 eggs
1/4 t. pepper
2 c. broken corn nacho chips
1 c. shredded Monterey jack cheese
1 c. cheddar cheese
shredded lettuce
diced tomatoes
sliced black olives
Crumble ground chuck in 2 qt. casserole dish. Add green pepper and onions. Microwave at high 3-5 minutes or until meat is done and vegetables are tender. Stir and drain fat.
Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder. Microwave at 50%, 10-15 minutes, until thick.
In small bowl, blend sour cream, eggs and pepper together.
Place 2-3 flour tortillas in bottom of 9 x 13 pan. Spread on refried beans and top with half of meat mixture followed by half of sour cream mixture. Repeat.
Top with broken nacho chips and cheese. Microwave at 50% 10-15 minutes until cheese melts. Let stand for 5 minutes.
Top with shredded lettuce, diced tomatoes, and sliced black olives before serving.