Enchilada Torte from Missy Ellis

1 lb. ground beef
1 (4-oz) can chopped ripe olives
7 large flour tortillas
1 (4-oz) can chopped green chilies
1 (8 oz) jar taco sauce
1 cup sour cream
1 large onion, chopped
1 large green pepper , chopped (optional, I don’t use)
8 oz. Cheddar cheese, shredded
8 oz. Monterey Jack Cheese, shredded
1 (16-oz) can refried beans
1 (8-oz) can enchilada sauce

Brown ground beef in skillet, stirring until crumbly; drain. Place 1 tortilla on baking sheet. Layer 1/2 of the taco sauce, ground beef, onion and Cheddar cheese on tortilla. Add second tortilla and press layers gently. Layer 1/2 of the refried beans, olives and chilies on tortilla. Top with third tortilla, pressing gently. Layers 1/2 of the sour cream, green pepper and Monterey Jack cheese on tortilla. Top with fourth tortilla, pressing gently. Repeat layers with remaining ingredients. Top with enchilada sauce. Cover with aluminum foil to avoid burning and hardening. Bake at 350 for 1 hour. Cut wedges to serve.