1 dozen corn tortillas
Med. size Rosarita enchilada sauce
6 oz. can tomato sauce
Grated sharp & mozzarella cheese
Black pitted olives
Refried beans (lg. can)
2 lb. ground meat

Saute: onions, meat and tomato sauce. Dip tortillas in enchilada sauce. Layer in large baking dish: tortillas (dipped in sauce), meat mixture (sauteed), grated cheese, olives and beans. Pour 1/2 Rosarita enchilada sauce over this, then add another layer. Top with cheese and olives. cover with foil. Heat in oven 15 minutes.