In a large skillet, cook the ground meat until brown. Add the onions and the bell

peppers and cook until the vegetable are tender. Stir in the enchilada sauce, the

the diced tomatoes, the green chilies, the corn, and the salsa, and cook another

ten minutes, stirring frequently. Layer the bottom of baking pan with the chips

and spoon half the meat mixture on top. Layer with half the cheese, the sour

cream, and the rest of the meat mixture. Top with the rest of the chips, the cheese,

and the olives. Place in oven and bake until the cheese is melted and the mixture

is hot throughout.