1 roast or 2 lbs. hamburger
1 lb. cheese, shredded
2 cans chopped olives
1 lg. onion, chopped
Cumin to taste
Garlic to taste
2 doz. corn tortillas
Salt & pepper to taste
1 lg. can of enchilada sauce

Boil roast until done or fry hamburger. Shred roast into large bowl. Add cheese, olives and onions and sprinkle with cumin, onion and salt and pepper. Mix.

Heat vegetable oil and soften tortillas by dipping in oil. Lay on plate, put filling in and roll up. Lay enchiladas in pan and pour enchilada sauce over them, covering them completely. Place in oven (for 20 minutes at 400 degrees) or until cheese is melted. Serve with Spanish rice and refried beans.

Shredded lettuce and chopped tomatoes can be tossed over enchiladas before serving. Makes 12 to 18 enchiladas.