1 1/2 lbs. ground beef, crumbled
1 med. onion, chopped
1 lb. can refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce
1 c. quartered pitted olives
2 (10 oz.) cans enchilada sauce
Salad oil
12 corn tortillas
3 c. shredded Cheddar cheese
Sliced pitted olives
Sour cream
Hot green chili salsa

Saute' ground beef and onions in frying pan until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce, and olives and heat until bubbly. Heat enchilada sauce and pour about half into an ungreased shallow 3 quart baking dish. Pour oil to a depth of about 1/4 inch in a small frying pan and heat. Dip tortillas one at a time to soften, draining quickly. Place about 1/3 cup of filling in each and roll. Pour remaining enchilada sauce evenly over tortillas and cover with cheese. Bake uncovered at 350 degrees for about 15 minutes.