Beefy Enchiladas

Name: Beefy Enchiladas
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; 4 teaspoons butter; 1/4 cup all-purpose flour; 2 cups milk; 1 can (10 ounces) enchilada sauce; 1-1/2 cups shredded cheddar cheese; 3/4 cup sliced ripe olives, drained

13 ingredients

3 steps

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
4 teaspoons butter
1/4 cup all-purpose flour
2 cups milk
1 can (10 ounces) enchilada sauce
1-1/2 cups 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
2

.
3

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.