| Beef & Bean Enchiladas
1 1/2 pounds of ground beef, crumbled
1 medium onion, chopped
1 pound of canned refried beans
1 teaspoon of salt
1/8 teaspoon of garlic powder
1/3 cup of taco sauce
1 cup of quartered pitted olives
Two 10 ounce cans of enchilada sauce
Salad oil
12 corn tortillas
3 cups of shredded Cheddar cheese
Sliced pitted olives
Sour cream
Hot green chili salsa |
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Sauté ground beef and onions in frying pan until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce, and olives and heat until bubbly. Heat enchilada sauce and pour about half into an ungreased shallow 3 quart baking dish. Pour oil to a depth of about 1/4 inch in a small frying pan and heat. Dip tortillas one at a time to soften, draining quickly. Place about 1/3 cup of filling in each and roll. Pour remaining enchilada sauce evenly over tortillas and cover with cheese. Bake uncovered at 350ºF. for about 15 minutes. Back to Enchilada Recipes |
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