West Of The Pecos Enchiladas

• 1 lb. lean ground beef
• 1 can chopped black olives
• 2 (8 oz.) cans tomato sauce
• 1 can tomato soup
• 2 Tbsp. cooking oil
• 1 tsp. garlic powder
• 1 doz. flour tortillas
• 1/2 lb. grated Longhorn cheese
• 1 c. chopped onions
• 1 (6 oz.) can tomato paste
• 2 c. water
• 2 Tbsp. chili powder
• 1 tsp. salt

1. Brown beef. Add salt. Cool slightly and add 1/2 of the cheese. Add the onions and olives. Combine tomato sauce, tomato soup, tomato paste, water, oil, chili powder, garlic powder and salt. Bring to a boil, then simmer. Dip tortilla in sauce. Lay on plate. Place a heaping spoonful of meat mixture on tortilla. Roll. Place in a greased baking dish.
2. Pour 1 cup sauce over tortillas. Sprinkle with remaining cheese.
3. Bake at 350u0b0 for about 15 minutes.
4. Serve with remaining sauce.

lean ground beef, black olives, tomato sauce, tomato soup, cooking oil, garlic powder, flour tortillas, longhorn cheese, onions, tomato paste, water, chili powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703910 (may not work)