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Beef-Topped Bean Enchiladas
posted by Imp 05-06-99 2:52 PM
Beef-Topped Bean Enchiladas
1 1/2 pounds ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (8 ounces) tomato sauce
1 to 2 tsps. ground cumin
1/8 tsp. garlic salt
1 can (16 ounces) refried beans
12 (7 inch) flour tortillas
1 1/2 cup shredded cheddar cheese, divided
1 1/2 cups shredded Monterey Jack cheese, divided
2 cans (2 1/4 ounces each) sliced ripe olives, drained and divided
In a 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.
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. Place seam side down in a 9x13x2 greased baking pan. Top with beef mixture. Sprinkle with the remaining cheeses and olives.
Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Yield: 6 servings
Found in the May/June 1999 issue of Quick Cooking Magazine
