Patio Enchiladas

For Filling: Saute onion and garlic with chili powder in oil just until soft in large skillet; push to one side.

Shape beef into a large patty and brown in same pan, 5 minutes on each side. Break up into small pieces. Drain.

Stir in tomatoes, red kidney beans and salt. Cover and simmer for 15 minutes to blend flavors.

While filling simmers, make crepe batter. Beat egg until thick in a medium size bowl. Beat in water, then flour, cornmeal and salt until smooth; batter will be thin.

Heat a heavy 8 inch crepe pan or skillet. Test temperature by sprinkling a few drops of water. When drops bounce about, temperature is right. Grease lightly.

Pour batter, a scant 1/4 cup for each crepe, into pan. Bake for 3 minutes or until top appears dry and underside is golden, then turn. Bake 2 minutes longer.

Repeat with remaining batter. As each is baked, roll up with about 1/2 cup filling and place in a 12 cup casserole. Spoon remaining filling over. Bake in hot oven, 400 degrees F, for 30 minutes or until bubbly hot.

Place onion rings and sliced olives in a pretty pattern on top. Sprinkle with cheese.