1 1/2 lb. lean ground beef
1 med. onion, chopped
2 c. refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. bottled or canned taco sauce
1 c. quartered, pitted ripe olives
12 corn tortillas
Salad oil
2 (10 oz.) cans enchilada sauce
3 c. shredded Cheddar cheese
Sliced, pitted ripe olives
Sour cream
Canned green chile salsa

In a wide frying pan, crumble in ground beef and add onion. Cook over medium-high heat until meat is browned and onion is limp. Stir in beans, salt, garlic powder, taco sauce and quartered olives; heat until bubbly. Fry tortillas in oil. Heat enchilada sauce; pour about half into an ungreased, shallow 9x13 inch baking dish.

Place about 1/3 cup of the ground beef filling on each tortilla and roll to enclose. Place;, same side down, in sauce in bottom of baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese. (Cover and chill as long as 24 hours, if made ahead.)

Bake, uncovered, in a 350 degree oven for about 15 or 20 minutes or until thoroughly heated. (If chilled, bake 45 minutes.) Garnish with olive slice.s Spoon sour cream and green chile salsa over each serving. Makes 12 enchiladas (about 4 to 6 servings).