Beef and Bean Enchiladas
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Sunset Favorite Recipes |
| Comment | the old standby |
Ingredients
- 1 1/2 pounds ground beef
- 1 medium chopped onion
- 1 pound = 2 cups refried beans
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/3 cup bottled taco sauce
- 1 cup ripe olives, pitted, quartered
- 2 10 oz. cans enchilada sauce
- salad oil
- 12 corn tortillas
- 3 cups = 12 oz. shredded cheddar cheese
- garnish sliced pitted ripe olives
- sour cream
- bottled green chili salsa
Directions
In a frying pan saute ground beef and onions until lmeat is browned and onions are soft. Stir in the beans, salt, garlic powder, taco sauce, and olives.Heat until bubbly. Heat enchilada sauce; pour about half into an ungreased, shallow 3 quart baking dish. Pour oil to a depth of about 1/4 inch in a small frying pan; heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling. Place, seam side down in sauce in baking dish, Pour remaining enchilada sauce evenly over tortillas; cover with cheese. Bake, uncovered, in a 350 degree oven for bout 15 minutes or until thoroughly heated, Or cover and refrigerate for up to a day. If taken directly from refrigerator, increase baking time to 45 minutes. Garnish with olive slices. Spoon sour cream and chile sauce over each serving to taste. Makes 6 servings.
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