Susan'S Beef Enchiladas

• 1 pkg. (12) corn tortillas
• 1 (10 oz.) can enchilada sauce
• 1 small onion, chopped
• 1 pkg. taco seasoning mix
• 1/2 c. oil
• 1 (8 oz.) pkg. Cheddar cheese, grated
• 1 lb. ground beef
• 1 can large pitted black olives, chopped
• 1 to 2 tsp. Mexene chili powder
• 1/2 c. water

1. Brown ground beef and drain.
2. Add taco seasoning mix according to package directions.
3. In large saucepan, add meat mixture to enchilada sauce along with 1/2 of chopped onion and olives and simmer on low heat.
4. In a small skillet, mix Mexene chili powder with water over low heat.
5. In a large skillet, add 1/2 oil over medium heat and heat each tortilla shell.
6. Transfer shell to the Mexene mixture and turn, then transfer into 9 x 13-inch glass baking dish sprayed with Pam.
7. Lay tortilla flat in dish.
8. Using slotted spoon, spoon 1 to 2 tablespoons meat mixture into center of shell.
9. Sprinkle with chopped onion, olives and cheese.
10. Fold sides of shell to center overlapping.
11. Line up in dish beginning at one end.
12. Continue with remaining shells as preceding.
13. When finished filling shells, pour Mexene mixture into enchilada sauce; pour remaining sauce over enchiladas.
14. Sprinkle with remaining onions, olives and lastly with cheese.
15. Ready to serve or cover with foil.
16. Heat in oven at 250u0b0 until ready to serve.
17. Serves
18. 4 to 6.

corn tortillas, enchilada sauce, onion, taco seasoning mix, oil, cheddar cheese, ground beef, black olives, mexene chili powder, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263911 (may not work)