2 lb. ground beef
1 bell pepper
1 lg. can stewed tomatoes
2 (19 oz.) cans mild enchilada sauce
1 (16 oz.) can corn
1 (16 oz.) can olives
1 onion
1 pkg. flour tortillas
1 (16oz.) pkg. American cheese, shredded
1/2 c. flour
1 (16oz.) can tomato soup

Brown beef with onion and bell pepper. Add stewed tomatoes, corn, olives and 1 1/4 can enchilada sauce. To thicken, add 1/2 cup flour. Simmer 20-25 minutes.

Dip flour tortillas into tomato soup to soften; add equal amount of ground beef mixture to tortillas. Roll and place in deep baking dish. Pour remaining enchilada sauce evenly over enchiladas. Sprinkle shredded cheese over top. Bake at 350 degrees for 35-40 minutes.