2 lb. ground beef
2 cans cream of mushroom soup
2 cans enchilada sauce
1 can sliced black olives
grated cheese
flour tortillas
1/4 cup water
Brown ground beef and drain. Add soup, enchilada sauce and olives. Simmer 10 minutes. Spoon mixture into tortillas, add cheese and roll. Place in lightly greased 13x9x2 baking dish. Pour leftover meat mixture over top. Sprinkle with grated cheese and water. Cover and bake at 350ºF for 20-30 minutes.
Adapted from: Golden Plate Cookbook published by Sherman Service League
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