1 can (2.25-oz) sliced ripe olives, drained and divided
1 bag white corn tortilla chips
2 (8-oz) packages Pepper Jack cheese, shredded
1 (15-oz) can diced tomatoes
1/4 cup scallions, diced
Sour cream (optional garnish)
Preheat the oven to 375°F. Lightly grease a 9'' x 13'' baking dish; set aside.
Cook the pork and garlic in a large skillet over medium heat until the pork is brown and cooked through; drain. Return the pork and garlic to the skillet and set the heat to medium-low. Add the water, salsa, jalapeños, leeks, refried beans, and 1/4 cup olives. Cook for 3-4 minutes.
Place 1/3 of the tortilla chips in the prepared baking dish. Top with 1/3 of the meat mixture and 1/3 of the cheese. Repeat the layers twice.
Bake for 15-20 minutes, or until the cheese is slightly browned. Top with the diced tomatoes, remaining olives, and the scallions. After 5 minutes, cut the casserole into large squares and serve each slice with a dollop of sour cream, if desired.
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