I promised to post this recipe a few weeks ago and got lazy on it.  But here it is, hope you like it:
Start with about a pound of either browned ground beef or shredded pot roast.  Season to taste with Chili Powder, salt, and pepper.  (First trip out, please don't use any of those pre-packaged mixes or "salts".)
As with the Chicken Enchiladas, heat corn tortillas in oil until they are pliable, then roll a spoonful of meat, and one-third of a slice of velveeta or American cheese in the tortilla and place it in a 13X9" pan.  One pound of beef should yield about 12-14 enchiladas.

Mix one six-ounce can of tomato paste with six-ounces of water, add  1/2 teaspoon of salt and a dash of pepper, and about a tablespoon of Chili Powder.  (Depending on your tolerance for pain in your mouth, you can add chilis, tabasco sauce, salsa, or any other spices or flavorings you desire.)  Whip it up good with a whisk and pour over the rolled-up enchiladas;  be sure to cover as evenly as possible.

 
Spread shredded cheddar cheese over the tops of the enchiladas and sauce (IMHO there can never be too much cheese).  Sprinkle sliced black olives over it all and pop in the oven at 350 degrees.  They shouldn't bake too long, just about fifteen to twenty minutes.  The sauce will be just a little bubbly.  You want the cheese all melted and just a little settled, but not crispy.  Leave it in too long and the bottoms will become tough and hard to cut.  
Once you try it my way, experiment and find what makes you happy;  then you can call it your enchilada recipe !