1 lb. hamburger
1 lg. onion
Salt & pepper to taste
1 tsp. cumin (I use a little less)
1 tsp. oregano
Dash of garlic
3 (10 oz.) cans enchilada sauce, add 1/2 can of water to these
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
1 can of black olives, drained & sliced
12 corn tortillas

Additional ingredients are optional:
1 can pimentos
1/2 onion, to sprinkle on top
Green chili peppers

Brown meat with 1/2 of the onion, salt and pepper. Add cumin, oregano and garlic. Meanwhile, heat all 3 cans of enchilada sauce. Heat oil in a pan, enough to cover the tortillas. Fry tortillas in the oil, dip in the enchilada sauce and place them in a cake pan. Fill with meat, a little cheese and roll. Repeat for all remaining tortillas. Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese over them. Sprinkle olives, extra onion, etc. over them. Bake at 250 to 300 degrees for 1 hour.