1 lb. ground beef
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. milk
8 corn tortillas
2 1/2 c. (10 oz.) shredded sharp American or Cheddar cheese
1/2 c. chopped onion
1 (10 oz.) can mild enchilada sauce
2 tbsp. chopped green chilies
1/2 c. chopped pitted black olives

In 10 inch skillet, brown ground beef and onion until tender. Drain off fat. Stir in soup, sauce, milk and chilies. Reduce heat; cover and simmer 20 minutes, stirring occasionally.

In small skillet, dip tortillas in hot oil just until limp, about 5 seconds on each side. Drain on paper towel. Reserve 1/2 cup cheese; place some of remaining cheese on each tortilla. Sprinkle with olives. Roll up each tortilla.

Place in sauce in skillet; cover and cook until heated through, 5 minutes. Sprinkle with reserved cheese, cover and cook until cheese melts, about 1 minute. Can serve with sour cream on top. Serves 4.