12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tbs. instant minced onion or 1/2 cup chopped
2 cups shredded Cheddar or Monterey Jack Cheese
1/4 cup chopped or sliced black olives
In a medium, saucepan prepare enchilada sauce mix as directed on the package.
In a large fry pan, brown the ground beef and onion. Drain excess fat.
Stir 1/2 cup enchilada sauce into the meat mixture.
To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla.
Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese.
Cover with foil; bake for 20 minutes until heated through and the cheese is melted.