some diced onion
15-20 corn tortilla shells
Enchilada sauce 28 oz (or larger)
1 can olives
grated cheddar cheese
Brown ground beef with onions. Add some cheese and enchilada sauce. Just enough to make the meat stick together slightly. Slice olives then add about 1/3 of them to the meat.
Deep fry corn tortilla shells. About 7 secs on each side. Then drain them on paper towels.
Drizzle a little enchilada sauce in the bottom of a 9x13 pan. Lay tortilla shell in sauce in pan....getting sauce on both sides of shell. Spoon a heaping tablespoon of meat mixture in center of shell. Roll shell up and place at end of pan. Continue doing this until all meat is used up. Line each enchilada up til pan is full. Pour remaining enchilada sauce over the shells evenly. Sprinkle with cheese and top with remainder olives.