1 lb. ground beef
1 medium onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
1 (10 oz.) can enchilada sauce
1/3 c. milk
1 to 2 tbsp. canned chopped green chilies
vegetable oil
8 corn tortillas
2 1/2 c. (10 oz.) finely shredded Cheddar cheese, divided
1/2 c. chopped ripe olives

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink. Drain. Stir in soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 1/4-inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

Yield: 8 enchiladas.