(Makes 2 dozen good sized enchiladas.)

1 1/2 lb. lean ground beef
1 can roast beef (Dinty Moore)
2 lbs. Cheddar cheese (grated)
1 can diced black olives
2 lg. cans enchilada sauce
1 c. shipped green (or) yellow onions
1 lg. head Iceburg lettuce (sliced very thinly)
Oregano, salt, pepper, celiantro to taste
2 doz. corn tortillas
Optional: Jalapeno' peppers, sour cream, garlic

In skillet: brown ground beef until redness disappears. Add can of roast beef (juice too) and 1/2 cup onions (diced), stir (add spices to taste). Bring enchilada sauce to a boil and thicken with a rue or corn starch (add chopped garlic if desired). Warm tortillas for 30 seconds in microwave or oven. Dip in enchilada sauce, fill with beef mixture, Cheddar cheese, onions (use toothpicks to keep rolled). Top with more cheese, olives. Bake 1/2 hour at 350 degrees.

To serve: (remove toothpicks if used) sit enchiladas on top of sliced lettuce, (add sour cream, Jalepeno' peppers, more olives, if desired). Enchiladas can be served with many side dishes but taste great with beans and rice.

For easier method: layer in casserole dish (enchilada sauce, tortillas, beef, cheese and optional ingredients), serve on lettuce with beans and or rice.