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1 pound lean beef or pork, cut into small cubes
1 tablespoon olive oil
1 16-ounce can refried beans
1 cup salsa
1 4-ounce can diced green chilies
2 large tomatoes, diced
2 cups broken corn tortilla chips
1 cup grated cheddar cheese
2 cups iceberg lettuce, shredded
1/2 cup sour cream
1/2 cup black olives


Using a large skillet, cook the cubed pork over medium-high heat for 8 - 10 minutes in olive oil, until browned and partially cooked. Add refried beans, green chilies, and salsa, stirring until blended. Cook until mixture reaches a near boil, then lower heat and simmer, stirring frequently to keep pork from sticking to the skillet. Check the pork for doneness in 6 - 10 minutes (there should be no pink in the center of the cubed meat). Remove from heat. Add tomatoes, chips and cheese, in that order. Cover just long enough to melt cheese. Top with sour cream, lettuce and olives. Serve immediately.