Mexican Enchiladas - cooking recipe

Ingredients

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

Preparation

Chop onion.
In separate bowls, grate cheeses.
Brown ground beef and drain.
Add soup and olives.
Salt and pepper.
Simmer for 10 minutes.
Empty enchilada sauce into shallow dish.
Melt shortening and fry tortillas until soft.
Dip tortillas into enchilada sauce and place in baking dish.
Fill tortillas with meat mixture, onion and Jack cheese.
Fold, packing side by side.
Pour remainder of enchilada sauce over folded enchiladas and top with Cheddar cheese.
Bake at 350\u00b0 for 10 minutes or until cheese is melted.
Can be frozen.