Beef-Topped Bean Enchiladas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe for this spicy main dish came from my collection of Relief Society cookbooks compiled by the women's organization of our church.Gaylene Anderson, Sandy, Utah Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 jar (16 ounces) salsa |
1 can (8 ounces) tomato sauce |
1 to 2 teaspoons ground cumin |
1/8 teaspoon garlic salt |
1 can (16 ounces) refried beans |
12 flour tortillas (8 inches), warmed |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1-1/2 cups (6 ounces) shredded monterey jack cheese, divided |
2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided |
Directions:
1. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through.
2. Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up.
3. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.
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