In a small bowl, combine all beef seasoning ingredients—masa harina, chili powder, onion and garlic powders, salts, cumin, paprika, sugar, minced onion, and bouillon. Set aside.

Brown the ground chuck in a skillet over medium heat. Use a spoon to break it apart as it cooks. Once fully browned, drain excess fat.

Return the meat to the skillet. Stir in the prepared seasoning mix and ¾ to 1 cup of water. Simmer uncovered over medium-low for 20 minutes, until most of the liquid evaporates. Stir occasionally, and don’t let it dry out completely.

In a small saucepan, combine all sauce ingredients. Stir well and bring to a gentle simmer over low heat. Let it cook for 15–20 minutes, stirring occasionally. Remove from heat and let cool slightly.

Set your oven to 350°F (175°C). Lightly grease a baking dish.

Warm the tortillas until soft and pliable. On each tortilla, spread ¼ cup refried beans down the center, then top with ¼ of the seasoned beef. Roll tightly and place seam-side down in the baking dish.

Generously spoon the sauce over the rolled tortillas. Top with shredded cheese, chopped onions, and black olives (if using). Bake uncovered for 15 minutes, or until the cheese is fully melted and bubbly.