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

Crumble ground beef in frying pan, add onions. Saute until meat is browned and onions are tender. Drain off grease. Stir in beans, salt, garlic, taco sauce and olives. Heat until bubbly. Heat enchilada sauce, pour 1/2 sauce into ungreased shallow 3 quart baking dish.

In small frying pan, heat oil 1/4 inch deep. Dip tortillas, one at a time, in hot oil, drain quickly. Place about 1/3 of the meat filling on each tortilla, roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over filled tortillas, cover with cheese. Bake uncovered at 350 degrees for 20-25 minutes (45 minutes if it has been refrigerated) or until cheese is thoroughly melted. To serve: Top with sour cream, lettuce and tomatoes. Serves 4-6.