One More for you:
BEEF-BEAN ENCHILADAS
1 1/2 lbs. ground beef
1 Large, onion, chopped
(1 lb.) can refried beans
1 tsp. salt
2 tsp. garlic powder
1/3 c. taco sauce ( I use pace picante med. Salsa)
1 lg. can sliced olives
2 (10 oz.) cans enchilada sauce, mild
Salad oil for frying tortillas ( about 1/4 cup)
12 corn tortillas or 10 flour tortillas (Note* just warm flour tortillas in micro.)
3 c. shredded cheddar cheese or Mexican blend cheese
1-˝ Tbsp. Dry Taco seasoning
1 Tbsp. Chili powder
2 tsp. ground cumin
Crumble ground beef in a frying , pan add onions.. Sauté until meat is browned and onions are tender. Drain off excess fat. Stir in beans, garlic powder, cumin, dry taco seasoning, chili powder and taco sauce. Heat until bubbly. Heat enchilada sauce; pour 1 cup of the sauce into an ungreased shallow 3-quart baking dish.
In small frying pan, heat salad oil . Dip tortillas, individually, in hot oil to soften; (if using corn tortillas) drain quickly. Place 1/3-cup beef filling, some sliced olives and some cheese on each tortilla; roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over the filled tortillas. Cover with shredded cheese. Bake, uncovered 350 degrees for 20 to 25 minutes. To Serve: Top each serving with sour cream combined with green chili salsa. Serves 4 to 6.
I usually serve with a green salad and also make Flan for dessert.