2 (10 oz.) pkgs. Monterey Jack cheese w/jalapeno peppers
3 (15 oz.) cans mild enchilada sauce
2 doz. corn tortilla shells
1-1/2 to 2 lbs. ground beef
1 can pitted/chopped black olives
Garlic salt/powder to taste
1 lg. onion, chopped

Preheat oven to 375 degrees. Crumble and lightly brown ground beef and onion adding garlic salt/powder. Drain and set aside. Grate cheese and set aside. Fry corn tortillas in approximately 1 inch of oil so that they are soft and pliable, not hard. Pour 1-1/2 can of enchilada sauce in bottom of 13 x 9 inch pan. Fill tortilla shells with meat mixture and cheese. Roll up and put in pan. (May have a few shells left over - depends on how much meat and cheese you put in shells.) Pour remaining 1-1/2 cans enchilada sauce over rolled shells. Sprinkle remaining cheese and the black olives over sauce and bake for 30 to 35 minutes, until cheese has melted and sauce is bubbly.

Jalapeno peppers, optional May substitute hot enchilada sauce.