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1 1/2 lb. ground beef
1 c. onion, chopped
1 clove garlic, chopped
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chilies,
chopped and drained
2 c. shredded Monterey Jack
1/2 c. black olives, chopped
1/2 tsp. Tabasco sauce
2 tsp. breadcrumbs
oil, for frying
2 (10 oz.) enchilada sauce
1 doz. corn tortillas
1 c. sour cream
salt to taste

In medium skillet, brown meat; drain. Add onion and
garlic; cook 1 minute. Stir in tomato sauce, chilies, cheese,
olives and Tabasco sauce. If mixture is thin, stir in
breadcrumbs to thicken. In medium skillet, heat 1/2-inch oil.
With tongs, dip each tortilla in hot oil just long enough to
soften. Drain. Spoon filling down center of each tortilla,
roll up and place seam side down in a shallow baking dish large
enough to hold enchiladas. Spoon enchilada sauce over tortil-
las, cover with foil for softer enchiladas. Bake in a 350 degrees
oven for 30 minutes until sauce is bubbly. Serve with sour
cream and additional Tabasco sauce, if desired.

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