Ingredients

1  LB Ground Beef
3  TBS Brown Gravey dry mix (this brings a nice flavor to the beef and thickens the sauce later)
1  15-16oz Enchilada sauce (I use mild)
1  can med-lg Black Olives (slice olives and save juice)
1/2  Med. Sweet or white onion (chopped)
1/2  LB White button mushrooms (sliced)
1/4  LB shredded Cheddar Cheese
1  Pkg 8-10 10inch Flour Tortillas

In large skillet, brown ground beef, sprinkle in the brown gravey while browning.
When brown, swirl a couple of paper towels around in the pan to soak up most of the grease and discard.
Add to the ground beef,  about 3/4 of the can of Enchilada sauce, olives, olive juice, onion, and sliced mushrooms.
Simmer for 5 or 10 minutes. In 10 X 10 inch casserole dish, sprayed with oil(pan spray), add a layer of enchilada sauce.
Put a Tortilla in the dish and lay a row of filling and a sprinkling of cheese across the center.
Roll the tortilla (yes, in the enchilada sauce on the bottom while rolling it up) and place seam side down in dish.
Continue until the dish is full, I can usually get 8 to 10 rolled in the dish.
Pour any remainder of enchilada sauce over the top and sprinkle with any remaining cheese. 

Note: This can be covered with foil and frozen for future use or cooked now!  If frozen, cook about 50-55 minutes at 350F.

Bake at 350F for about 25-30 minutes. The food is already cooked and just needs time to melt together.