Ground Beef Enchiladas

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
½ teaspoon dried oregano leaves
1-teaspoon salt
¼ teaspoon pepper
Vegetable oil for frying
1 dozen corn tortillas
4 cups shredded cheddar cheese, divided

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan. Set aside.
   
   
2. In large skillet, cook ground beef, onion and garlic together until meat is done; drain. Add olives, oregano leaves, salt and pepper; set aside
   
   
3. Heat about ¼ -inch oil in another skillet and fry the tortillas over medium- high heat for a few seconds per side, just long enough to soften and stack on a plate. Set aside.
   
   
4. To construct enchiladas, place about 2 tablespoons enchilada sauce onto a large plate. Take one tortilla and place on the sauce coating each side well. Spoon a twelfth of the meat mixture. Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan. Repeat procedure with remaining tortillas.
   
   
5. Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
   
   
6. Bake for 30 minutes or until bubbly and cheese is golden brown.
   
   

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
½ teaspoon ground cumin
1(8-ounce) cans tomato sauce
2 cups water
1-teaspoon salt
¼ teaspoon garlic powder

1. Heat oil in large 2- quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes. Use to prepare enchiladas or any recipe calling for enchilada sauce
   
   Makes 3 cups of sauce