Lean ground round
Onion
Salt and pepper
Crisco shortening
Flour
Water
Old El Paso Enchilada Sauce (mild)
Chili powder
Corn tortillas
Colby cheese
Mozzarella cheese
Black olives
Lawry's Taco Mix

Brown ground round and onion. Season to taste (salt, pepper and taco mix). Set aside.

Over medium heat 1-2 tablespoons Crisco shortening and flour making paste. Add water to make gravy. Add salt, pepper and chili powder to taste. Add small can Old El Paso sauce (mild). Cook for a few minutes and set aside.

Heat corn tortillas in hot Crisco (many as needed), one at a time. For soft tortillas turn right away.

Dip each tortilla into sauce. Add ground round and cheeses. Roll and place in 13x9 inch pan with gravy on bottom. When full place more gravy and top with cheeses and olives. Bake 325 degrees, 20-30 minutes. Place foil on top before putting in oven. May freeze.