12 tortillas
Oil for frying

SAUCE:

1 qt. beef broth
6 tbsp. mild chili powder
1/4 tsp. garlic salt
1 tsp. cumin
2 tbsp. cornstarch in 4 tbsp. water

Bring first 5 ingredients to a boil. Add cornstarch, boil 1 minute.

FILLING:

1 onion, chopped with 1 clove garlic
1 tbsp. oil
1 lb. ground chuck
1 can ripe olives, chopped (4 1/2 oz.)
1/2 c. sauce
2 c. Cheddar cheese (use 1 c. for filling and 1 c. for topping)

Saute onion and garlic in oil until golden, add meat and brown thoroughly. Add remaining ingredients and heat through. Fry tortillas quickly in hot oil, drain and keep warm in covered casserole.

Dip tortillas in heated sauce, put filling across each one, roll tightly and place side by side in pan. Sprinkle with cheese, heat in 350 degree oven for 10 minutes. Spoon heated sauce over all and serve.