1. Cut each tortilla into 8 wedges. Fry in hot vegetable oil until crisp. Drain on paper towels and sprinkle with salt, if desired. Store in an air-tight container(I use a zippered bag). 2. Crumble beef into a wide frying pan.Cook over medium heat, stirring occasionally, until meat is browned. Add onion,garlic, and bell pepper; cook for 5 minutes. Stir in salsa, oregano, cumin, and chile powder; season to taste with salt. 3. Arrange about half of the tortilla wedges in a greased shallow 3qt. casserole; top evenly with about half of the meat mixture, then half the cheese. Distribute chile strips over the cheese. Top with remaining meat mixture and cheese. Tuck the remaining tortilla wedges, with points up, around edge of dish. Beat together eggs, milk, and ¼ teaspoons salt; pour over top. Bake in a 375°F oven until top feels set when lightly touched (25 to 30 minutes). Garnish with olives, if using. ---------------------------------------------------------------------------
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