1 lb. ground beef
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/3 c. milk
8 tortillas
2 1/2 c. shredded cheese
1/2 c. chopped pitted ripe olives

In 10-inch skillet, brown the ground beef and onion; drain off excess fat. (Electric skillet, 350 degrees.) Stir in soup, enchilada sauce, and milk. Reduce heat to 220 degrees; cover and cook 20 minutes, stirring occasionally.

If using corn tortillas, dip in hot cooking oil until limp. If using flour tortillas, microwave just enough to heat up. Reserve 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook until heated through, 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts, about 1 minute. Makes 4 servings.