1/2 lb. ground beef	1 cup Cheddar cheese, grated
1 onion, chopped, or 1 tsp. onion powder	1 tomato, chopped
2 1/2 cups enchilada sauce	2 cups lettuce, chopped
8 corn tortillas	sour cream (optional)
vegetable oil for frying	olives (optional)

1 cup Cheddar cheese, grated 1 onion, chopped, or 1 tsp. onion powder 1 tomato, chopped 2 _ cups enchilada sauce (page 187) 2 cups lettuce, chopped 8 corn tortillas sour cream (optional) vegetable oil for frying olives (optional)

In a saucepan, brown ground beef and onions and drain. Add enchilada sauce and simmer for 10 minutes. Heat 1/2 inch of oil in a frying pan. While you are waiting for the oil to heat, prepare bowls of tomatoes, lettuce and cheese. The oil is hot when it sizzles when the tortilla is placed in it. Have your plate ready in one hand and dip the tortilla in oil for 5 seconds. Turn it over and cook 5 more seconds. Lift out of pan, hold over oil and drain slightly. Place it on the plate and put 1/4 cup beef mixture on top. Dip another tortilla in the oil and fry the same as above, place on top of beef mixture. Top with more beef mixture, tomatoes and lettuce and then finish with a little cheese, sour cream and olives if desired. Serve warm. Serves 4.