Beef And Bean Enchiladas
Hearty enchiladas from the sunset casserole cookbook. They are very filling and a crowd pleaser.
Steps
In a wide frying pan over medium-high heat , crumble ground beef.
Add onion and cook until beef is browned and onion is soft.
Stir in beans , salt , garlic powder , taco sauce , and olives.
Heat until bubbly , then set aside.
Heat about 1 / 8-inch of oil in a small frying pan over medium heat.
Dip each tortilla into oil for just a few seconds , until it begins to blister and become limp.
Do not fry until firm or crisp.
Remove with tongs , drain briefly , and stack.
Set aside.
Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish.
Spoon about 1 / 3 cup of the beef mixture down center of each tortilla and roll to enclose.
Place seam side down , in casserole.
Pour other can of enchilada sacue evenly over tortillas.
Cover with cheese.
Bake , uncovered , in a 350 degree oven for about 20 minutes or until heated through.
Garnish each serving as desired.
Ingredients
lean ground beef, onion, refried beans, salt, garlic powder, taco sauce, pitted ripe olives, corn tortillas, salad oil, enchilada sauce, cheddar cheese, sour cream