2 tbsp. vegetable oil
1 1/2 lbs. ground beef
1 med. onion, chopped
1 can (16 oz.) frijoles
1 tsp. salt
1/8 tsp. garlic salt
1/3 c. mild taco sauce
1 c. pitted black olives, quartered
2 cans (10 oz. each) mild or hot enchilada sauce
12 flour tortillas
3 c. shredded Cheddar or Monterey Jack cheese
Sliced black olive for garnish
1 c. sour cream

In a large skillet, brown the ground beef and onions in the oil. Stir in frijoles, salts, taco sauce and olives. Heat until bubbly.

In a separate pan, heat the enchilada sauce. Pour half the enchilada sauce into a large shallow casserole. Spoon 1/3 cup filling onto each tortilla and roll like a crepe.

Place the tortillas, seam-side down, in the casserole. Pour on remaining sauce, being sure to cover all the tortillas. Top with cheese and garnish with sliced rings of black olives. Bake at 350 for 15 minutes or until hot. Serve with sour cream, if desired. Serves 6.