1 1/2 c. tomato paste
4 c. water
2 cloves garlic, minced
2 tsp. salt
4 to 5 tsp. chili powder
1/4 tsp. ground cumin if desired
Dash Tabasco sauce
12 corn tortillaas
Cooking oil
1 lb. ground beef
1 med. onion, chopped
2 c. shredded Cheddar, Monterey Jack or American cheese
1/2 c. sliced or chopped ripe olives

Preheat oven to 350 degrees. In medium saucepan, combine tomato paste, water, garlic, salt, chili powder, cumin and Tabasco sauce; simmer 20 minutes. Over medium heat, soften tortillas in about 1/4 inch hot oil just until softened, a few seconds on each side. Drain on paper towels. In fry pan, brown ground beef and onion; drain well. Remove from heat; add 1 1/2 cups of the shredded cheese. 1 cup of the tomato paste mixture and olives. Pour remaining tomato paste mixture in greased 13 x 9 inch baking pan. Spoon about 2 heaping tablespoons of beef mixture down center of each toritlla; fold or roll tortilla arouynd filling. Place seam-side down in pan. Pour any remaining beef and tomato mixture over tortillas; sprinkle with remaining cheese. Bake, uncovered, 20 to 25 minutes or until hot and bubbly. Makes 6 servings. Tips: Recipe may be halved and baked in a 10 x 6 or 9 inch square pan. To make ahead, prepare to baking, cool and refrigerate up to 2 days or freeze up to 3 months. Thaw completely before baking. 35 to 40 minutes.