12 corn tortillas
3 tbsp. flour
1/4 tsp. paprika
10 oz. mild enchilada sauce
1/2 c. sliced ripe olives
1/2 c. chopped onions
1 lg. tomato, chopped
Cooking oil
1/2 tsp. salt
1 1/2 c. milk
1 c. shredded cheddar cheese
3/4 lb. ground beef
1 (10 oz.) bean dip

On range top; in medium skillet dip tortillas, one at a time, in small amount of hot cooking oil just until limp, but not crisp, about 10 seconds for each.

Drain tortillas well on paper toweling; set aside. In a 4 cup glass measure combine flour, salt and paprika. Stir in milk and enchilada sauce until blended. Microwave until bubbly, about 4-5 minutes, stirring after each minute. Stir in cheese and olives until cheese melts; set aside.

In glass bowl crumble beef, add onion. Cook covered, until meat is brown, about 5 minutes, stirring several times to break up meat. Drain. Stir in bean dip, 1/2 teaspoon salt and 1/8 teaspoon pepper; mix well. Put meat mixture in tortillas and roll up. Cook uncovered 10 minutes.