3 tbsp. cooking oil
8 corn tortillas
1 lb. ground beef
1 sm. onion, chopped (1/4 c.)
1 (16 oz.) can refried beans
1/4 c. hot taco sauce
1/2 tsp. salt
Dash of garlic powder
1/3 c. sliced pitted ripe olives
1 (10 oz.) can enchilada sauce
1 1/2 c. shredded cheddar cheese (6 oz.)

Heat oil in medium skillet. Dip tortillas in hot oil on both sides to soften; set aside.

Cook ground beef and onion in same skillet until meat is browned. Remove from heat; drain off fat. Stir beans, taco sauce, salt, garlic powder, and olives into beef mixture. Fill tortillas with mixture; roll up.

Place enchilada sauce into 2 quart glass baking dish (12 x 8 x 2 inches). Roll filled tortillas in sauce to moisten all surfaces. Place seam side down in sauce. Cover with aluminum foil.

Bake in 350 degree oven 30 minutes or until hot. Sprinkle with cheese; bake, uncovered, 2 to 3 minutes or until cheese is melted. Yield 4 servings.