3 lbs. ground beef
2 sm. or 1 lg. Spanish onion, diced raw
3 (6 oz.) cans pitted small black olives, diced
3-4 (10 oz.) cans enchilada sauce mild (I use Old El Paso)
2 (10 oz.) bricks of Longhorn Cheddar cheese, grated
2 dozen soft corn tortillas
2 inches of vegetable oil in large frying pan

Set oil to heat. Brown ground beef in skillet. Dip tortillas in hot oil. When tortillas sizzle, pull out and drain on paper towels. Tortilla should be flexible.

Mix black olives, meat and onions together. Take off heat. Set all ingredients on counter. Take 1 tortilla and put in 9x9 inch or 9x13 inch pan.

Put in 2 spoonfuls of meat mixture, a spoonful of cheese and 2 spoonfuls of sauce. Roll tortilla up and push it to side of pan. Continue in this manner until pan is full. Pour 1 can of enchilada sauce on top. Sprinkle with more cheese. Cover with foil and heat in 350 degree oven for 45-50 minutes until hot. Can be frozen. Makes two 9x9 inch or one 9x13 inch pan.