ENCHILADAS

Preheat oven to 350°.

Brown ground beef. Drain fat. (Or shred cooked chicken.)

Stir taco seasoning and refried beans into ground beef or shredded chicken.

Spray 13x9 inch casserole dish with the vegetable spray.

Pour enough of 1 can enchilada sauce into casserole dish to coat bottom.

Pour the rest of sauce onto a dinner size plate.

Take one tortilla shell and dip one side in sauce on plate.

On second plate, with dipped side up, place a spoonful of meat mixture lengthwise down 1/2 of shell. (Avoid edges). Sprinkle with some of the cheese.

Roll shell into a tube. Place in casserole dish.

Repeat with rest of the shells, placing them closely together in dish.(you can usually get 8 shells width-wise and 2 length-wise.)

Pour the remaining can of sauce and what is left in the plate over the shells in the casserole dish, being sure to cover all the shells.

Sprinkle with the remaining cheese.

Place desired amount of black olives over top of cheese.

Bake in 350° oven for 20-30 minutes until cheese melts and sauce is bubbly. Serve hot with sour cream or guacamole.