In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in beans, 2/3 cup enchilada sauce and 2 tbsp salsa; set aside.

In a small skillet, heat 1/4 in of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.

Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11 in × 7 in baking dish. Drizzle with the remaining enchilada sauce and salsa. Sprinkle with cheese and olives.

Bake, uncovered, at 350°F for 20-25 minutes or until the casserole is bubbly.