Mexican Shuffle

In skillet, brown ground beef, onion and garlic.

Add refried beans, salt and 1 teaspoon chili powder and mix.

In separate saucepan, combine the mushroom soup, tomato soup, olives and 1 teaspoon chili powder.

Mix and heat.

Dip tortillas, one at a time, in soup mixture to soften.

Put tortillas on a plate and put a heaping tablespoonful of the meat-bean mixture on the tortilla and roll up.

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.

Pour remaining soup mixture on top of tortillas. Sprinkle with shredded cheese; cover pan loosely with aluminum foil and bake 30 minutes at 350°.

Serves 6.