In bowl combine flour, milk, cornmeal, eggs, oil, and salt; beat with mixer til blended.

Heat a lightly greased skillet (this is where we use shortening and a paper towel to lightly coat the bottom. Do this in-between each crepe. Remove from heat. Spoon in about 2-3 tablespoons batter; lift and tilt skillet to spread the batter evenly.

Return to the heat; brown one side only. Invert pan over paper toweling; remove crepe. Slightly bang the pan against the counter and the crepe should fall out. Stir the batter frequently to keep the cornmeal from settling.

Again wipe the inside of the pan with a little of the shortening on the paper towel. Repeat to make about 16 crepes. If you make less, that's okay, you'll need 12 for the enchiladas.

Cook the ground beef with the onion and the green pepper over medium-high heat. Drain off the fat.

Blend in the jalapeño bean dip with a wooden spoon. Add the salt and pepper.

In a saucepan, mix the flour, salt, chili powder, and paprika together. Add the milk and several dashes of the bottled hot pepper sauce. Stir and cook until bubbly. Stir in the shredded cheese and the ripe olives.

Using 12 yellow cornmeal crepes spread about ¼ cup filling down the center of the unbrowned side of the crepe. Roll up as for a jelly roll.

Place the enchilada seam side down in a vegetable oil sprayed 13X9X2 inch baking dish. Repeat with remaining crepes. Pour sauce over the enchiladas.

Heat oven to 375℉. Cover; bake until heated through, 25-30 minutes.