Beef Enchiladas

1 lb ground chuck
1 small onion, chopped
1-10 oz can tomato soup, undiluted
1-10 oz jar enchilada sauce
8-8 inch flour tortillas
2 cups shredded Mexican blend cheese
sour cream
sliced black olives

Heat oven to 350.

Cook beef & onion in a skillet until done. Drain and return to skillet. Stir in soup and sauce, bring to a bubble.

Spread about 1/4 cup of the meat mixture onto each tortilla. Sprinkle tortillas evenly with 1 cup of the cheese. Roll tortillas and place seam side down in 13 x 9 baking dish. Pour remaining meat mixture over them.

Cover and bake 20 mins. Uncover and sprinkle with remaining cheese, bake another 5 mins.

Serve with sour cream and olives to garnish.

I serve this with refried beans and guacamole salad.