Stolen by Mary Lucinda Ferguson Monroe

In a frying pan, sauté ground beef and onions until meat is browned and onions are soft.
Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish.
Pour oil to a depth of about 1/4" in a small frying pan; heat.
Then dip tortillas one at a time, in hot oil to soften, drain quickly.
Then dip in enchilada sauce and again drain.
Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
Place, seam side down, in sauce in baking dish.
Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
Bake, uncovered, in a 350° oven for about 15 minutes or until thoroughly heated.
(Or cover and refrigerate for up to 1 day; if taken directly from refrigerator, increase baking time to 45 minutes.)
Garnish with olive slices.
Spoon sour cream and chili sauce over each serving to taste.