ENCHILADAS EVANGELINE

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1 lb. ground beef
salt and pepper
oil
12 corn tortillas
1 c. chopped onion
3 (10 oz.) cans enchilada
sauce (mild), warm in pan
3 c. grated Cheddar cheese
1 (4 1/2 oz.) can chopped ripe
olives

Brown beef. Season with salt and pepper. Heat oil in a
skillet. Saute tortillas one at a time in oil until limp, then
dip in warmed enchilada sauce. Place some meat, onion, cheese
and olives to one side of the center of a tortilla, roll up and
lay seam side down in a baking dish. When all enchiladas are
rolled, pour remaining sauce over them and sprinkle remaining
cheese, onions and a few olives on top. Cover with foil and
bake at 350 degrees for about 30 minutes.

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