1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/4 c. milk
2 tbsp. chopped seeded canned green chili peppers
8 canned or frozen tortillas
Cooking oil (opt.)
2 1/2 c. shredded sharp American cheese (10 oz.)
1/2 c. chopped pitted ripe olives
1 lb. ground beef
1/2 c. chopped onion

In a saucepan combine soup, enchilada sauce, milk and green chili peppers; heat until bubbly. Thaw frozen tortillas. Dip tortillas, one at a time in the hot sauce just until tortillas become limp. (Or, heat some cooking oil in a small skillet; dip tortillas in until limp.) Drain tortillas. Set aside 1/2 cup cheese. Place 1/4 cup cheese on each tortilla; sprinkle with beef and onion until meat is brown.

In skillet cook beef and onion until meat is brown and onion is tender; drain off fat. Stir in hot sauce mixture. Arrange tortillas seam side down in sauce in the skillet. Bring to boiling; reduce heat, cover and cook until heated through, about 5 minutes. Sprinkle with the remaining 1/2 cup cheese; cover and cook until cheese melts, about 1 minute longer. Makes 6 to 8 servings.