1 to 1 1/2 lbs. Ground beef, cooked and drained or chicken cooked and cut up.
In a medium skillet, heat oil. In a medium sauce pan, heat enchilada sauce. Dip corn taco shells in hot oil; then dip in enchilada sauce. Fill taco shell with ground beef, chopped onions, grated cheese and black olives and fold over. Continue until all taco shells are used. Cover the shells with the remaining enchilada sauce and any left over ingredients. Bake at 350 degrees for 30 minutes.