Skillet Enchiladas by no. 2 pencil
- 1 tablespoon of vegetable oil
- 12 corn tortillas
- small yellow onion, diced
- 1 pound of ground beef
- Salt and pepper
- 1 large can of red enchilada sauce (28 ounces)
- 1 can of black olives
- 1-2 cups of shredded cheese
- sour cream for topping