Beef Tortilla Casserole

1 1/2 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
3 cilantro sprigs
1 cup olives, chopped
1 pound tomatoes
1 1/4 cups enchilada sauce
8 corn tortillas
1/2 pound cheddar cheese, grated
1/2 pound monterey jack cheese, grated
1 cup corn chips, crushed

Brown ground chuck; drain any excess fat. Add 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-quart casserole. Steam (or fry) tortillas. Put approximately 1/3 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 350 degrees f for 20 minutes or until heated through. Cut into wedges.