In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup 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 four greased 13-in. x 9-in. baking dishes.
Drizzle with remaining enchilada sauce and salsa.
Sprinkle with cheese and olives.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
