Fry the ground beef until light brown; drain.

Remove from heat.

Stir in 1½ cups cheese, onion, sour cream, parsley, and pepper.

Cover and reserve.

Heat tomato sauce, green peppers, chiles, chill powder and cumin to boiling; reduce heat.

Simmer uncovered 5 minutes.

Mix salt and flour.

Cut Crisco into mixture thoroughly.

Add water; stir until dough almost cleans the side of the bowl.

Add a little more water if necessary.

Turn dough onto a lightly floured board.

Knead until smooth, 15-20 times.

Divide dough into 10-12 equal parts.

Shape each part into a ball.

Roll into 7-inch circle.

Cover remaining balls of dough with damp cloth to prevent drying.

Cook each tortilla on an ungreased hot griddle until golden brown, turning once, 1-2 minutes.

Spoon about ¼-cup beef mixture onto each tortilla. (I do this as soon as each tortilla is cooked. I don't wait to do all the tortillas and then assemble.)

Fold tortilla around filling.

Place in an ungreased baking dish.

Pour hot sauce over enchiladas.

Sprinkle with remaining cheese.

Cook uncovered in a 350F degree oven until bubbly, about 20-30 minutes.

Garnish with olives about 5 minutes before removing from oven.