1 1/2 lbs. ground beef
1 med. onion, chopped
1 (1 lb.) can refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce
1 c. ripe olives, quartered
2 (10 oz.) cans enchilada sauce
Salad oil for frying tortillas
12 corn tortillas
3 c. shredded cheddar cheese

Crumble ground beef in a frying pan; add onions. Saute until meat is browned and onions are tender. Drain off excess fat. Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased shallow 3 quart baking dish.

In small frying pan, heat salad oil about 1/4" deep. Dip tortillas, individually, in hot oil to soften; drain quickly. Place 1/3 cup beef filling on each tortilla; roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over the filled tortillas. Cover with shredded cheese. Bake, uncovered 350 degrees for 20 to 25 minutes.

To Serve: Top each serving with sour cream combined with green chili salsa. May garnish with sliced, pitted ripe olives. Serves 4 to 6.