| | Directions | | In skillet brown beef & onion until brown. Drain; stir in refried beans, salt & pepper. In another skillet heat oil & quickly dip tortilla shells in oil. until soften. Place 1/3 C. meat mixture onto shell. Sprinkle w/ chopped tomatoes & roll tightly. Place seam side down in 9x13 pan. Melt marg. stir in flour & remaining salt, paprika. Add milk & enchilada sauce, Cook to boil 1 min. Add shredded cheese & olives. Pour over tortillas. Bake 350° 30 min. |
|
|
| Ingredients | | - |  | 1 1/2 pounds beef (ground) |
| - | | 1/2 cup chopped onion |
| - | | 1 can refried beans (16 ounce Can) |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 3 tablespoons cooking oil |
| - | | 12 corn tortilla shells |
| - | | 2 tomatoes (peeled & chopped) |
| - | | 1/4 cup marg. or butter |
| - | | 1/4 cup flour |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon paprika |
| - | | 2 cups milk |
| - | | 1 can mild enchilada sauce (10 ounce can) |
| - | | 1 1/2 cups cheddar cheese (shredded) |
| - | | 3/4 cup sliced black olives |
| |
| |
