Serves: 22 to 24.

3 lb. hamburger
1 lg. can Las Palmas enchilada sauce
Onions to taste
Garlic to taste
Chili powder to taste
Cayenne pepper to taste
Sliced olives to taste
1 3/4 lb. Velveeta cheese
2 to 3 c. flour
1 c. cooked, cold cornmeal mush
Cheddar cheese to taste (sliced)

Simmer hamburger, sauce, onions, garlic, and spices together for 1 hour. Drain meat mixture, saving liquid. Add sliced olives to meat mixture. Mix Velveeta cheese, 3 cups flour and cornmeal mush into a dough. Roll out dough into rectangles and place meat on the dough. Roll up the rectangles topped with the meat mixture and place in a baking dish. Place slices of cheddar cheese over enchiladas. Bake at 350 degrees for 10 to 15 minutes. Pour remaining sauce over enchiladas after baking.