BEEF-BEAN ENCHILADAS

1 1/2 pounds ground beef
1 onion, chopped
1 (1 lb) can refried beans
1 teaspoon salt
1 teaspoon garlic powder
1/3 cup picante sauce
1/4 cup sliced ripe olives
2 cans (10 oz. each) enchilada sauce
Oil for frying tortillas
12 corn tortillas
3 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Combine beef and onions in skillet, saute until meat is brown and onion is tender. Drain.

Stir in beans, salt, garlic powder, picante sauce, and olives; heat until bubbly.

Heat enchilada sauce; pour 1/2 the sauce into ungreased rectangular baking dish.

In small skillet, heat oil. Dip tortillas, one at a time, to soften.

Place 1/3 beef-bean filling on each tortilla. Roll. Place seam side down in baking dish. Pour remaining enchilada sauce over enchiladas. Cover with shredded cheese.

Bake uncovered at 350 degrees for about 25 minutes.

Servings: 6
Source: Magazine Clipping