|Salt||1 1⁄2 Teaspoon|
|Lean ground beef||2 Pound|
|Onion||1 Large, chopped|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Oregano leaves||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Canned condensed tomato soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Enchilada sauce||1 Can (10 oz)|
|Canned pitted ripe olives||6 Ounce, drained (1 Can)|
|Shredded jack cheese||8 Ounce (2 Cups)|
Heat salt in a wide frying pan over medium heat; add beef and cook until crumbly.
Discard all but 2 tablespoons drippings.
Add onion, spinach, oregano, pepper, and Parmesan cheese; cover and cook until spinach is hot through.
Meanwhile, combine tomato soup and enchilada sauce in a pan; simmer over low heat, uncovered, for 10 minutes.
Dip each tortilla in sauce until limp, lay on a plate, and spoon about 1/2 cup of meat mixture down center of tortilla.
Top with 3 or 4 olives, roll, and arrange seam side down in a shallow 3-quart baking dish.
Pour remaining sauce evenly over top.
Bake, uncovered, in a 350° oven 30 minutes or until sauce is bubbly.
Sprinkle jack cheese evenly over top; bake 5 minutes more or until cheese is melted.