1 (10 ounce) can condensed tomato soup
1 (4 ounce) can refried tortillas
1 cup shredded Mexican cream cheese
1/2 cup shredded Cheddar cheese
1 (4 ounce) can sliced ripe olives
In a large bowl, whisk together tomato soup, cheese mix, olives and taco seasoning. Place over low heat, stirring constantly. Boil 1 1 1 minute, or until well blended. Crumble slightly over tortillas to keep them together and to cool.
Spread tortillas on bottom of 10 inch skillet. Arrange filled taco shells in bottom of prepared skillet. Add cheese mixture and olives to skillet. Sprinkle with taco seasoning. Broil 30 seconds, until cheese mixture is melted, then continue cooking.