In large skillet, brown Ground Chuck drain excess oil.

Add packet of Taco Seasoning and Onions to Ground Chuck. Cook until Onions are to desired texture. Divide and set aside.

In large skillet mix together the Flour, Sugar and Enchilada Sauce and tomatoes. Mix well and add the 2 cans of tomatoes.

Heat Enchilada Mixture under medium heat until it starts to bubble. Then reduce to low temperature.

Put about 1/2 cup of juice from Enchilada Mixture into bottom of a 9"x 13" casserole pan and spread to coat entire bottom of pan.

Place a Tortilla into the Enchilada Mixture to coat both sides, remove and place on bottom of pan. Repeat process to coat 6 total Tortillas and cover bottom of casserole pan.

Spoon half of the Ground Chuck, spread evenly on to the Tortillas. Spread half of the Sliced Olives and Cheese on top.

Top with half of the Enchilada Mixture spreading evenly across casserole.

Repeat steps 6, 7 and 8.

Bake at 350° for 60 minutes. Remove from oven and let cool for 10 minutes. Cut and serve into dish, top with additional cheese and sour cream.