1 1/2 lb. ground beef
1 med. sized onion, chopped
1 can (1 lb.) refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. bottled or canned taco sauce
1 c. quartered, pitted ripe olives, optional
1 can (1 lb.) green chile salsa (sauce)
12 corn tortillas
Salad oil, shortening or lard for frying tortillas
2 cans (10 oz. each) enchilada sauce
3 c. shredded Cheddar cheese (about 10 oz.)

In a frying pan, crumble ground beef and sauté with onions until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly. Add green chile salsa.

Dip tortillas, one at a time, in hot oil to soften; drain quickly. Pour about half of the enchilada sauce into an ungreased, shallow 3 quart baking dish or large 11 x 13 inch baking pan.

Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling. Place, flat side down, in the sauce in the bottom of the baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese.

Bake uncovered in a 350°F oven for about 15-20 minutes, or until thoroughly heated.

Makes 12 enchiladas.