•2 c white rice cooked
•1 c sliced baby bella mushrooms
•1 12 count white tortillas cut in pieces
•1 can pitted olives chopped
•1 large can stewed tomatoes with juice
•2 tsp garlic powder
•1 tsp salt and pepper
•1 tsp nature seasoning
•1 large can refried beans (any kind)
•1 1/2 pound ground round (I had butcher grind chuck roast)
•1 12 oz pkg colby/monterey jack cheese (finely shredded kind)
•1/2 small brick cheddar cheese grated
•1 small can white corn drained
•1 small can mild chilies (chopped kind)
•1 pkg taco seasoning
•Can substitute chicken or turkey for this recipe, but beef preferred

1.Preheat oven to 325 degrees. 9X13 glass pan sprayed lightly with olive oil Pam.
2.Cook meat with seasonings drain off fat and set aside to cool
3.Cook rice according to directions and set aside
4.Chop olives and Mushrooms set aside
5.In bottom of 13X9 glass pan, pour small amount of tomatoes
6.Layer tortillas to fill bottom loosely
7.place 1/2 refried beans on tortillas
8.place 1/2 ground beef on beans
9.place drained chilies on top of beef
10.place 1/2 olives and mushrooms on ground beef
11.place 1/2 colby/ monterey jack on top
12.place 1/3 tomatoes over this first layer
13.Repeat layers accept for the chilies
14.pour rest of tomatoes on top
15.top with cheddar cheese
16.Bake covered with foil for first 30 minutes baking time to keep moist, then remove foil and continue baking til cheese bubbles up and center is soft poked with fork. Let cool 5 min before cutting into squares to serve.
17.Serve with lettuce salad and some kind of canned fruit to break the strength of chili for those who are sensitive to spicy food.

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