The Green Kitchen

2 pounds ground beef
1 large onion, chopped
1 package frozen spinach, thawed
2 cans tomato soup
2 cups jack cheese, shredded
1 can enchilada sauce
1 can olives, drained
1/2 cup parmesan cheese
1 1/2 teaspoons salt
1 teaspoon oregano leaves
1/4 teaspoon pepper
12 tortillas

Brown ground beef in a frying pan. Save 2 tablespoons of the drippings. Drain the remaining grease. Add the onion, spinach, oregano, pepper and parmesan cheese. Cover and simmer until ingredients are heated through.

In a separate pan, combine the tomato soup and enchilada sauce. Heat on low for 10 minutes. Dip each tortilla into the soup mixture and cover. Lay down tortilla and Place about 1/2 cup of meat mixture in the tortilla. Add a few olives and roll up. Place in casserole dish. Add remaining sauce to top of enchiladas. Bake at 350 degrees about 30 minutes. Sprinkle cheese on top and bake 5 additional minutes.