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Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce. You're sure to hear the words, "More please!" around the family table.

Ground Beef Enchiladas

Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use

1. For Enchilada Sauce: 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.
2. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan. Set aside.
3. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain. Add olives, oregano leaves, salt and pepper. Cool slightly and stir in 1 cup cheddar cheese: set aside.
4. Heat about 1/4-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.
5. 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 onto the center of tortilla. Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan. Repeat procedure with remaining tortillas.
6. Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup cheese.
7. Bake for 30 minutes or until bubbly and cheese is golden brown.

Makes 12 servings.

Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce.

Nutrition Facts (per serving: 1 enchilada): 493.7 calories; 66% calories from fat; 36.2g total fat; 96.4mg cholesterol; 736.9mg sodium; 383.0mg potassium; 17.2g carbohydrates; 2.4g fiber; 1.6g sugar; 14.8g net carbs; 25.0g protein.

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