1 lb. ground beef
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 oz.) can mild enchilada sauce
1/3 c. milk
2 tbsp. chopped green chilies
8 (8 inch) flour tortillas
Vegetable oil
2 1/2 c. shredded sharp process American cheese, divided (10 oz. total)
1/2 c. chopped ripe olives

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble. Drain off all pan drippings. Stir in soup, enchilada sauce, milk, and chilies. Cook over low heat 15 minutes or until thickened, stirring occasionally. Remove from heat and set aside.

Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) for 5 seconds on each side or just until softened. Drain tortillas on paper towels. Sprinkle each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up tightly. Place tortillas, seam side down, in meat sauce in skillet. Cover and simmer until thoroughly heated, about 5 minutes. Sprinkle with remaining cheese; cover and cook an additional minute or until cheese melts. Yields 4 servings.