I found this recipe in Sunset many years ago, submitted by someone from Tucson.
I have many thousands of recipes on file, but this must rank in my Top Ten favorites. My warmest thanks, mystery Tucson person!! (I've always chuckled over the "25" olives, but it's in the original recipe as such.) The filling works in chimichangas, enchiladas, taco shells or flour tortillas. Store it in the freezer for instant summer meals or for drop in guests. (In emergencies, I've been known to cheat and make the recipe in only TWO days, but I always count the olives!)