1 1/2 lb. ground beef
1 med. onion, chopped
1 tsp. chili powder
Dash salt
1/2 c. water
1 pkg. (12) corn tortillas (found in freezer dept.)
8 oz. cheddar or Jack cheese, shredded
1 med. onion, chopped
Pitted ripe olives, drained and sliced, optional
Enchilada sauce

Combine ground meat, onion, chili powder, salt and water in fry pan. Break up meat into small lumps as it cooks. Continue cooking until water is gone and meat is done. Dip thawed tortillas one at a time into warm enchilada sauce to soften. Lift tortilla onto a large plate to assemble enchilada. Spread 2 large tablespoonfuls of meat mixture in lengthwise strip along 1/3 of tortilla. Add cheese, onion and sliced olive. Roll tortillas toward the 2/3 side and place in greased 13 x 9 inch baking pan with seam side down. Repeat for remaining 11 tortillas. (Can be frozen at this point if desired.) Pour sauce over enchiladas, making sure all of the tortilla is covered. Sprinkle cheese down the center and bake 30 minutes or until hot and cheese is melted. Serve with Spanish rice and refried beans along with a salad. Serves 6. Hint: It is great topped with sour cream.

ENCHILADA SAUCE:

Oil
1 med. onion, chopped
1 garlic clove, crushed
1 green pepper, chopped
1 tsp. coriander
1 lg. can tomato sauce
1 can water
3 tbsp. chili powder
1 can jalapeno pepper, minced (optional)

Using a large pan, saute in a little oil, the onion, garlic clove and green pepper. Add tomato sauce and 1 can of water. Add chili powder and coriander and stir. If desired, add jalapeno pepper. Cook until well blended.