Recipe

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• 1 onion, chopped
• 1 green pepper, diced finely
• 1 (14 3/4 oz) can black olives, sliced
• 1 lb mushroom , siced thin
• 8 oz cream cheese
• 12 corn tortillas
• 1 lb cheddar cheese, grated
• 2 (10 oz) cans old el paso enchilada sauce

• 1 Saute' onion, pepper and mushrooms.
• 2 Add cream cheese and half of olives; set aside.
• 3 Saute' each taco shell in oil to soften. Then dip each shell in enchilada sauce; put a large spoonful of the vegetable mixture in shell, top with cheese and roll up.
• 4 Place in 9x13-inch pan. Cover with rest of sauce and cheddar cheese and olives.
• 5 Bake at 350* for 20 minutes.