BEEF AND BEAN ENCHILADAS
1 1/2 lbs. ground beef
1 large onion, chopped
1 large can refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/2 cup taco sauce
1 cup quartered pitted black olives
12-18 corn tortillas
salad oil for frying tortillas
3 cans (10 oz. each) enchilada sauce (mild or hot-your preference)
3 cups shredded cheddar cheese
Sour cream and salsa for toppings
Preheat oven to 350 degrees F.
Saute ground beef and onions.
Stir in beans, salt, garlic powder, taco sauce and olives and heat until bubbly. Turn heat to low and simmer.
Heat oil in a skillet.
Dip tortillas one at a time in hot oil to soften and drain.
Heat the enchilada sauce. Pour half of the enchilada sauce in a 3 qt. baking dish. (I use a 9x13 cake pan)
Fill each enchilada with beef and bean mixture and roll up. Place in baking pan flap side down.
Once all your tortillas are filled and rolled and placed in pan pour remaining enchilada sauce over tortillas. If you have any remaining beef and bean mix and ran out of tortilla shells just mix it in the enchilada sauce before you pour it over the tortillas. Cover with the cheese.
Bake uncovered 20-30 minutes at 350 degrees F.
Serve and let each person top with salsa and sour cream if desired.
We love this and hope you do too!!!! |