12 sm. flour tortilla shells
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 lb. hamburger
1 can water
1/2 tsp. ground oregano
1/2 tsp. ground sage
1/4 tsp. cumin
1 lb. shredded Cheddar cheese

Brown hamburger and set aside. In a separate bowl, mix soups, water and spices. Pour half of soup mixture on hamburger, reserving the rest.

In frying pan warm a tortilla shell and fill with meat mixture and cheese. Roll and set in 9 x 13 inch baking dish. Repeat process until all the shells are filled and in dish. Pour remaining soup mixture over filled tacos. Sprinkle with remaining shredded cheese.

Cover with aluminum foil and bake 30-40 minutes at 350 degrees. Serve with chopped lettuce, tomatoes, black olives, onions, sour cream and taco sauce.