2 tbsp. vegetable oil
1 1/2 lbs. ground beef
1 med. onion, chopped
16 oz. refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. mild taco sauce
1 c. black olives
1/4 c. red olives
2 (10 oz.) mild enchilada sauce
12 flour tortillas
3 c. shredded cheddar
1 c. sour cream

In a large skillet, brown the ground beef and onions in the vegetable oil. Stir in refried beans, salt, taco sauce, and olives. Heat until bubbly. In a separate pan, heat the enchilada sauce. Pour 1/2 the sauce into a large shallow casserole dish. Spoon 1/3 cup filling on each tortilla and roll like a crepe.

Place the tortillas seam-side down in the casserole. Pour on remaining sauce being sure to cover all the tortillas. Top with cheese and garnish with sliced olive rings. Bake at 350 degrees for 15 minutes or until hot. Serve with sour cream. Serves 6.