Mexican Tex-Mex Burrito Enchilada Casserole

• 6 -8 flour tortillas
• 1 (14 ounce) can of drained pinto beans or (14 ounce) can black beans
• 1/3 cup sliced black olives
• 1 small chopped white onions or 1 small yellow onion
• 16 ounces grated Mexican blend cheese or 16 ounces cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 1 1/2 lbs ground beef
• 1 (15 ounce) can Wolf brand chili, with or without beans
• 1 (1 1/4 ounce) taco seasoning mix, packet
• 1 (8 ounce) can tomato sauce

1. Brown ground beef with chopped onion.
2. Drain beef; add seasoning and tomato sauce. Add pinto beans.
3. Pour enchilada sauce into a bowl.
4. Dip the flour tortillas into the enchilada sauce and set aside.
5. Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
6. Fill the dipped tortillas with the ground beef mixture.
7. Sprinkle with cheese and black olives.
8. Roll the flour tortilla and place in baking dish.
9. Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
10. Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
11. Sprinkle with cheese.
12. Bake at 350 degrees until cheese is melted on inside and out.
13. Usually about 15-20 minutes.
14. ENJOY!

flour tortillas, pinto beans, black olives, white onions, blend cheese, enchilada sauce, ground beef, brand chili, taco seasoning mix, tomato sauce

Taken from www.food.com/recipe/mexican-tex-mex-burrito-enchilada-casserole-51764 (may not work)