1 lb ground beef
1 Package taco seasoning mix
12 Corn tortillas (approx)
13 oz can enchilada sauce (I like rosarita brand)
Chedder cheese (to for topping)

the ground beef mixture
1 pint sour cream
1 can minced black olives (drained and rinsed)
1 can pinto beans (drained and rinsed) (Optional)
2 cup shredded or grated cheddar (or more)

Brown meat and add taco seasoning as directed on package. Let meat cool.

Mix Meat and other filing ingredients

Fry tortillas until lightly golden and slightly crispy

Assembly (best down with clean hands - very messy process either way):
Dip each tortilla in the enchilada sauce covering both sides, put heaping 2 TBS of mixture in center (a small handful or as much as you think will fit), rap the ends over, and lay seam side down in a casserole dish.

Rub filing mixture on top when done with tortillas (optional)
Pour leftover sauce on top.
Sprinkle remaining cheese on top

Heat at 475F for 20 minutes or freeze and server later