1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup taco sauce
1 teaspoon dried oregano
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside.
For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives.
Meanwhile, cover the bottom of a 13x9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese.
Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.