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Enchilada Casserole 46 Recipe

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
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.
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