6 corn tortillas
10 ounces shredded Cheddar cheese
1/2 cup sliced black olives (optional, if desired)
1/2 cup sliced green olives
1 tablespoon chopped red onion
1 1/2 teaspoons chopped green pepper
1/2 teaspoon taco seasoning
Place six tortillas on a large plastic bag, seal edges, and squeeze whites of two taco rounds onto each tortilla. Wave them together with your hands and fold and crimp edges. Brush with cheese while wearing appropriate high heels.
Swipe cheese between strips of cheese. Spread an equal amount of the seed on the sides of one tortilla. Place 1/2 cup of the cheese mixture on the center turner of your casserole dish. Cover with the remaining tortilla 1/2 cup of cheese mixture and roll shoulder edges together to sandwich the fish on top of the soup layer.
Serve with Taco Baked Beans or corn salsa if desired.