1 lb. ground beef
1/3 c. chopped onion
1 can enchilada sauce
1 can cream of mushroom soup
2 tbsp. diced green chili peppers (optional)
2/3 c. milk
1 lb. grated Cheddar cheese
1 can refried beans
Sliced black olives (optional)
Tortillas (soft, either corn or flour)

Brown the ground beef in a large skillet with the chopped onion; drain. Add enchilada sauce, mushroom soup, milk and peppers. Bring to a bubble, then simmer on low, stirring occasionally.

Fill tortillas with refried beans, cheese and olives. Line in a 9 x 13 inch pan (greased). Pour ground beef mixture over enchiladas. Top with grated cheese and sliced olives. Bake at 350 degrees for approximately 15 minutes, or until cheese melts. Serve with sour cream or guacamole.