Mexican Enchiladas

• 2 to 3 lb. ground beef
• 1 can cream of mushroom soup
• 1 can chopped black olives
• salt and pepper
• 1/2 to 1 c. shortening
• 18 to 24 corn tortillas
• 2 cans Old El Paso enchilada sauce
• 2 pkg. grated Monterey Jack cheese
• 1 pkg. Cheddar cheese
• 1 finely chopped onion

1. Chop onion.
2. In separate bowls, grate cheeses.
3. Brown ground beef and drain.
4. Add soup and olives.
5. Salt and pepper.
6. Simmer for 10 minutes.
7. Empty enchilada sauce into shallow dish.
8. Melt shortening and fry tortillas until soft.
9. Dip tortillas into enchilada sauce and place in baking dish.
10. Fill tortillas with meat mixture, onion and Jack cheese.
11. Fold, packing side by side.
12. Pour remainder of enchilada sauce over folded enchiladas and top with Cheddar cheese.
13. Bake at 350u0b0 for 10 minutes or until cheese is melted.
14. Can be frozen.

ground beef, cream of mushroom soup, black olives, salt, shortening, corn tortillas, enchilada sauce, grated monterey, cheddar cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660988 (may not work)