1 dozen corn tortilla shells
1 lb. ground meat
1 sm. can diced black olives
1 sm. onion, diced
1 can enchilada sauce
Jack cheese
Cheddar cheese

Fry ground meat and season to taste; set aside. Combine onion and olives; set aside. Grate cheeses, mix together; set aside. Heat enchilada sauce in skillet on very low heat. Add a dash of flour to thick sauce; will stick to shells better.

Heat shells in hot oil (do not fry crisp), dip in sauce. Fill with meat, onions, olives and cheese. Roll; place in baking dish. Pour extra sauce over filled shells and top with cheese. Bake at 350 degrees for 20 minutes or until cheese melts.