1 1/2 lb. lean ground beef
1 med. onion, chopped
2 c. refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce
1 c. olives, pitted & chopped
12 corn or flour tortillas
2 cans enchilada sauce
3 c. Cheddar cheese, shredded
Salad oil
Olives
Sour cream
Chili peppers

Crumble and brown chopped meat. Add onion; cook until limp. Stir in next 5 ingredients. Heat until bubbly.

Fry tortillas in oil. Heat enchilada sauce. Pour 1/2 into 9 x 13 inch baking pan. Place 1/3 cup of ground beef mixture on each tortilla and roll to enclose. Place in baking dish. Cover with remaining enchilada sauce and cheese. Bake uncovered for 15 minutes at 350 degrees. (These can be covered and chilled for up to 24 hours; then bake for 45 minutes.) Garnish with toppings.