1 1/2 lbs. ground beef
1 med.-sized onion, chopped
1 (1 lb.) can refried beans
1 tsp. salt
1 c. pitted ripe olives, quartered
12 corn tortillas
Vegetable (Canola) oil for frying tortillas
2 (10 oz.) can enchilada sauce
3 c. Cheddar cheese, shredded
1/3 c. taco sauce
1/3 c. green chile salsa
Pitted ripe olives, sliced
Sour cream for garnish
Green or red salsa for garnish

Fry crumbled ground beef and saute with onions until meat is browned and onions are soft. Stir in beans, salt, taco sauce, green chile salsa and olives until bubbly. Dip tortillas, one at a time, in hot oil to soften, drain quickly. Heat enchilada sauce, pour half into ungreased shallow 3-quart baking dish. Place about 1/3 cup of the ground beef filling on each tortilla and roll to enclose filling. Place flap side down, in the sauce in the baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese. Bake uncovered, in a 350 degree oven for about 15 to 20 minutes, or until thoroughly heated. Garnish with salsa, olives, and sour cream. Makes 12 enchiladas.