Enchiladas

• 1 lb. hamburger
• 1 (20 oz.) can enchilada sauce (mild)
• 1 (10 oz.) can condensed tomato soup
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (4 1/2 oz.) can chopped ripe olives
• 1 pkg. corn tortillas
• 1 c. grated Cheddar cheese
• salt and pepper to taste
• 2 cans water
• 1 round onion, chopped
• 1/2 head lettuce, chopped

1. Fry hamburger; add salt and pepper.
2. Add a can of ripe olives to hamburger.
3. Heat; stir in saucepan, enchilada sauce, tomato soup, cream of mushroom soup and water.
4. Lay tortilla flat in baking pan.
5. Put hamburger mixture in each tortilla and roll the tortilla.
6. Pour enchilada sauce over tortillas in baking pan.
7. Use enough sauce to cover the enchiladas.
8. Sprinkle grated cheese over enchiladas.
9. Bake in oven for 20 minutes at 350u0b0.
10. Garnish with chopped onion and lettuce.

hamburger, enchilada sauce, tomato soup, cream of mushroom soup, olives, corn tortillas, cheddar cheese, salt, water, onion, head lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263532 (may not work)