1 1/2-2 lb. lean ground beef
1 lg. can black olives, sliced
2-3 cans Old El Paso enchilada sauce
2-3 bunches green onions, chopped
1 1/2-2 lb. shredded Cheddar cheese
1-2 pkg. flour tortillas

Brown and drain all excess grease from ground beef. Set aside to cool. In large mixing bowl combine cooled and cooked ground beef, green onions, black olives and 3/4 of shredded cheese. Mix well.

In small skillet, heat about 1/3 can of enchilada sauce (not too hot because you will be working with your hands). Dip flour tortilla in sauce making sure to coat both sides and allow excess to drip back into pan.

Lay tortilla on plate and put 1-2 spoonfuls beef mixture in center, roll and place into greased pan. Repeat this process until all mix is used. Pour remaining sauce over enchiladas. Top with remaining cheese and sliced black olives. Bake at 300 degrees for 30 minutes to heat thoroughly.

Note: Wear old clothes. This is messy, but fun and delicious. It also makes quite a few enchiladas. They do freeze very well, but if you freeze them, before reheating pour another can of sauce over them because the tortillas tend to soak up the sauce upon setting.