1 lb. ground beef
2 tbsp. shortening
1 sm. onion
1 lb. cheddar cheese
1 (#303) can enchilada sauce
2 dozen tortillas
1 c. shortening
1 c. black olives, chopped

Saute meat in heated shortening. Chop onion, grated cheese, and put in chopped olives. Add onion and half of cheese to meat, along with half of the enchilada sauce, and simmer until onions are tender. Using a separate skillet, soften tortillas by quickly dipping each in heated shortening. Drain tortilla. Put about 2 tablespoons of meat filling in center of each tortilla then roll. Place seam side down in bottom of baking dish or skillet. Pour remaining enchilada sauce over them and sprinkle with remaining cheese and olives. Bake, uncovered at 350 degrees for 15-20 minutes.