10 taco shells, coarsely broken                                  2 cups shredded Monterey Jack cheese or similar

1 1/2 lb. ground chuck                                               1 large tomato, cut into pieces 

1 package taco seasoning mix                                    Taco sauce

1/2 cup water                                                                 Optional:

2 Tbsp. dried onion flakes (or fresh).                       1 can kidney beans, drained

1 can (8oz.) tomato sauce                                            7 stuffed green olives, sliced

Preheat oven to 350. Place half the broken shells in a lightly greased 6-cup casserole dish.

Brown the beef, drain.

Add taco tomato sauce and beans. Spoon meat mixture over taco shells. Sprinkle with 1 1/2 cups of cheese. Layer remaining shells and cheese. Top with tomato pieces and olives. Bake in a preheated oven for 15 minutes or until hot and bubbly. Serve with sauce.