12 tortillas and oil for frying

SAUCE:

4 c. (1 qt.) beef broth
6 tbsp. chili powder
1/4 tsp. garlic salt
1/4 tsp. cumin
salt and pepper, to taste
2 tbsp. cornstarch in 4 tbsp. water

Bring first 5 ingredients to a boil. Add cornstarch and boil 1 minute.

FILLING:

3 c. Cheddar cheese, shredded
4 green onions, sliced
12 pitted ripe olives, quartered
1 1/2 c. sauce

Mix ingredients well.

Fry tortillas quickly on both sides. Drain on paper towels and keep warm.

Dip tortillas one by one on sauce; put a strip of filling across each tortilla. Roll tightly, then place side by side in pan. Sprinkle with Cheddar cheese and heat in 350°F oven for 10 minutes. Spoon heated sauce overall and serve.