Beef Enchiladas

By Heather_D

This is the first enchilada recipe that have I tried and I have used it ever since. Katie prefers these enchiladas over my Chicken Enchiladas.

Ingredients

• 1 1/2 lbs. lean ground beef
• 15 oz. can Old El Paso Refried Beans
• Two 10 oz. cans Old El Paso Enchilada Sauce
• 8 oz. pkg Sargento Fancy Supreme Pizza Cheese
• 6 oz. can black olives, drained and sliced in half
• 8 oz. can tomato sauce
• Burrito Size Flour Tortillas
• Vegetable Shortening

Preparation

Step 1

In a large skillet, brown the ground beef until it is no longer pink in the center; Drain. Add the refried beans and a 1/2 can of enchilada sauce. Mix together and simmer. Brush vegetable shortening on a baking sheet or aluminum foil that covers the baking sheet. Spoon the bean-meat mixture into the middle of a tortilla. Place cheese on top of the mixture. Fold the sides of the tortilla up to the center and spoon the enchilada sauce on the inside flap of the tortilla to seal. Lay the other flap on top of the enchilada sauce and place a toothpick into the tortilla to hold it in place. Add the enchilada sauce to the top of the folded tortilla and top with cheese and black olive halves. Repeat with the remaining 3 tortillas. Place the enchiladas on the greased baking sheet and bake at 350 degrees Fahrenheit for 20 minutes. Reduce the oven’s temperature down to 200 degrees Fahrenheit and bake for an additional 20 minutes. Serve the enchiladas with refried beans and Spanish rice.