Mexican Shuffle

Directions

1. 1
   In skillet, brown ground beef, onion and garlic.
2. 2
   Add refried beans, salt and 1 teaspoon chili powder and mix.
3. 3
   In separate saucepan, combine the mushroom soup, tomato soup, olives and 1 teaspoon chili powder.
4. 4
   Mix and heat.
5. 5
   Dip tortillas, one at a time, in soup mixture to soften.
6. 6
   Put tortillas on a plate and put a heaping tablespoonful of the meat-bean mixture on the tortilla and roll up.
7. 7
   Slide rolled tortillas gently into a 13 x 9 x 2-inch baking pan and repeat the procedure, until all the tortillas and meat are used.
8. 8
   Pour remaining soup mixture on top of tortillas. Sprinkle with shredded cheese; cover pan loosely with aluminum foil and bake 30 minutes at 350°.
9. 9
   Serves 6.