Cook beef in 1 tablespoon oil in 10-inch skillet over medium-high heat, breaking
up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; saute
until onion is soft, about 4 minutes. Spoon off fat. Add garlic, salt and 1 cup
red chili sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat
to low. Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated
and meat is moistly coated with sauce, about 5 minutes.
Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry
tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side.
Drain on paper toweling. Remove oil from skillet; wipe clean.
Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until
hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove,
draining off excess sauce. Place on broiler-proof individual serving plate. Spread
tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 tablespoons
cheese and 1 tablespoon olives. Add second dipped tortilla and meat, cheese and
olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more
stacks. Pour any remaining chili sauce over stacks and sprinkle with remaining cheese,
Place stacks under broiler so that tops are 4 inches below heat source. Broil
until cheese is melted, about 3 minutes.
Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.