2 c. stewed tomatoes
1 can tomato sauce
1 bell pepper, chopped
1 onion, chopped
1 clove garlic, chopped fine
1 can Ortega chili peppers
Chili powder and cayenne pepper to taste
1 lb. ground round
1 lb. cheese (Cheddar), grated
1 can sliced olives
1 can Ortega refried beans
1 doz. corn tortillas

Make sauce of first 6 ingredients. Add seasoning to taste. Cook meat, breaking in small pieces. When meat and sauce are done, add several spoonfuls of sauce to meat and add olives and 1/2 of the cheese. Dip tortilla in sauce; spread with small amount of beans (about 1 teaspoon), a spoon or two of meat mixture, and roll up. Put in 13 x 9 inch baking pan. After all are rolled up, cover with remaining sauce and sprinkle top with remaining cheese. Bake at 350 degrees until hot and bubbly. Serve with picante sauce, if desired.