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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes â Auburn, Kansas 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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