Beef and Bean Enchiladas

By rmrodney

Ingredients

• 1 can (15-1/2 oz) refried beans
• 1 1/2 lbs ground beef
• 1 onion, chopped
• 1 tsp salt
• dash garlic powder
• 1/3 cup taco sauce
• 1 cup ripe olives, sliced
• 12 corn tortillas
• 2 cans (10 oz each) enchilada sauce
• 3 cups Cheddar cheese, shredded
• sour cream
• shredded lettuce

Details

Servings 4

Preparation

Step 1

Saute beef & onion, drain. Stir in beans, salt, garlic power, taco sauce & olives; heat until bubbly. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Heat enchilada sauce. Pour half of sauce into shallow 3 qt casserole. Place 1/3 cup beef mixture on each tortilla, roll to enclose filling. Place flap-side down, pour sauce over tortillas, cover with cheese. Bake, uncovered, at 350 for 15-20 minutes until heated. Serve with sour cream & shredded lettuce.