Cut a dozen corn tortillas into bite-size pieces.

Heat vegetable oil in skillet on medium-high heat and pan-fry tortillas until slightly toasted and lightly crispy.

Remove from pan and brown onions and ground beef in same skillet, seasoning ground beef to taste, until ground beef is completely cooked and onions are softened.

Add large can of enchilada sauce and simmer for a few minutes.

Then add tortillas back into pan and stir.

Top with black olives, shredded cheese and sour cream.