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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.Connie Shay, Kennewick, Washington Ingredients:
1-1/2 pounds ground beef |
1/2 cup chopped onion |
1 can (16 ounces) refried beans |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tomatoes, chopped |
10 corn tortillas (6 inches), warmed |
sauce: |
4 teaspoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
1 can (10 ounces) enchilada sauce |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3/4 cup sliced ripe olives, drained |
Directions:
1. In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan.
2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving. Yield: 5-6 servings.
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