2 1/2 lb. hamburger
1 med. onion, chopped
1/3 c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack
In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice.
Bake at 300 degrees for 25 minutes.
Cut in squares, serves 6-8.
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