Categories: Beef, Enchiladas, Main Dish, Mexican

Ingredients

• 1 pound ground beef
• 2 cans (16 ounces each) refried beans
• 1-1/2 teaspoons dried minced onion
• 1 to 2 teaspoons chili powder
• 1/2 teaspoon salt
• 10 flour tortillas (8 inches), warmed
• 1/4 cup chopped onion
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• 1 can (10 ounces) enchilada sauce, warmed
• 1 can (2-1/2 ounces) sliced ripe olives, drained

Directions

1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.

2. Place about 1/3 cupful down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives. Yield: 10 enchiladas.

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