Beef-Bean Enchiladas

Makes 4 servings

  • 1 1/2 pounds ground beef
  • 1 onion medium chopped
  • 1 16-ounce can refried beans
  • 1 cup olives pitted, quartered
  • 1/3 cup taco sauce canned or bottled
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 10-ounce cans red enchilada sauce
  • Vegetable oil
  • 12 corn tortillas
  • 3 cups cheddar cheese shredded

Crumble ground beef in a skillet; add onion. Sauté until meat is browned and onion is tender. Drain off excess fat. Stir in beans, olives, taco sauce, salt and garlic powder; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased 3-quart oblong baking dish.

In a small skillet, heat about 1/4 inch of oil. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the beef filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas and cover with shredded cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated thoroughly and cheese is melted.

To serve: Top each serving with sour cream combined with canned or bottled green chili salsa. Garnish with sliced pitted ripe olives.

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