| Beef & Bean Enchiladas
1 1/2 pounds of lean ground beef
1 medium onion, chopped
2 cups of refried beans
1 teaspoon of salt
1/8 teaspoon of garlic powder
1/3 cup of bottled or canned taco sauce
1 cup of quartered, pitted ripe olives
12 corn tortillas
Salad oil
Two 10 ounce cans of enchilada sauce
3 cups of shredded Cheddar cheese
Sliced, pitted ripe olives
Sour cream
Canned green chile salsa
|
|
In a wide frying pan, crumble in ground beef and add onion. Cook over medium-high heat until meat is browned and onion is limp. Stir in beans, salt, garlic powder, taco sauce and quartered olives; heat until bubbly. Fry the tortillas in oil. Heat enchilada sauce; pour about half into an un-greased, shallow 9x13 inch baking dish. Place about 1/3 cup of the ground beef filling on each tortilla and roll to enclose. Place, same side down, in sauce in bottom of baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese. (Cover and chill as long as 24 hours, if made ahead.) Bake, uncovered, in a 350ºF. oven for about 15 or 20 minutes or until thoroughly heated. (If chilled, bake 45 minutes.) Garnish with olive slices. Spoon sour cream and green chile salsa over each serving. Makes 12 enchiladas (about 4 to 6 servings). Back to Enchilada Recipes |
