1 lb. ground beef
1 med. onion, chopped
1 can red kidney beans, drained and mashed
1 1/2-2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 (8 oz.) can tomato sauce
1/2 c. med. hot salsa
1 tbsp. chili powder
1 tsp. oregano
2 tbsp. green chilies, diced
8 flour tortillas
1 1/2 c. grated Monterey Jack cheese
2 c. grated Cheddar cheese
1/2 can black olives, chopped or sliced
2 or 3 chopped green onions, for garnish
Sour cream garnish (optional)

Brown ground beef and onion. Add mashed kidney beans, salt, pepper and garlic powder. Mix well until mixture is warm. Set aside. In another saute pan, large enough to dip tortillas in, put tomato sauce, salsa, chili powder, oregano and diced chiles. Simmer until warm.

In a 9 x 13 inch baking dish, greased lightly, spoon a thin layer of sauce over bottom. Dip each tortilla in sauce, each side. Fill with meat mixture and top meat with some of each cheese. Roll up and put seam side down in baking dish.

After all are rolled, pour remaining sauce over top. Sprinkle the two cheeses and black olives over top. Bake at 350 degrees for 20-25 minutes. Garnish with green onions and sour cream if desired.