1 lb. ground beef
1/2 c. chopped onion
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. salt
1 tbsp. chili powder
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) carton sour cream
8 corn tortillas
2 tbsp. vegetable oil
2 c. shredded, sharp cheddar cheese, divided (8 oz.)
1 (2.2 oz.) can sliced ripe olives, drained

Brown ground beef, onion in heavy skillet and drain. Stir in garlic powder and cumin, salt and chili powder; set aside. Combine soup and milk in small saucepan; cook over medium heat, stirring constantly, until bubbly. Remove from heat and add sour cream, stir until well blended. Set aside.

Fry tortillas and drain on paper towels. Place 2 heaping tablespoons ground beef mixture in center of each tortilla. Sprinkle each with 1 tablespoon cheese and roll up. Place tortillas seam side down in 12 x 8 inch baking dish. Pour sour cream mixture over tortillas. Cover and bake at 350 degrees for 25 minutes. Sprinkle with remaining cheese and garnish with ripe olives. Bake uncovered an additional 5 minutes. 4 servings.