Enchilada Casserole

• 1 1/2 lb. ground beef
• 1/2 c. chopped onions
• 1 (15 oz.) can refried beans
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. oil
• 12 canned or frozen tortillas
• 2 tomatoes, peeled and chopped (3/4 c.)
• 4 Tbsp. butter
• 1/4 c. flour
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 2 c. milk
• 1 (10 oz.) can enchilada sauce
• 1 1/2 c. (6 oz.) shredded Cheddar cheese
• 3/4 c. olives
• 4 drops bottled hot pepper sauce

1. Cook beef and onion; drain.
2. Stir in beans, 1/2 teaspoon salt and pepper.
3. In another skillet heat oil.
4. Quickly dip tortillas in hot oil just until softened.
5. Place 1/3 cup meat mixture on each tortilla.
6. Top with chopped tomatoes, roll tightly.
7. Place seam side down in 13 x 9 x 2-inch pan.
8. Melt butter, stir in flour and seasonings.
9. Add milk and enchilada sauce.
10. Cook and stir until boiling and boil 1 minute.
11. Stir in remaining ingredients. Pour over enchiladas.
12. Bake at 350u0b0 for 30 minutes.
13. Yields 6 servings.

ground beef, onions, beans, salt, pepper, oil, frozen tortillas, tomatoes, butter, flour, salt, paprika, milk, enchilada sauce, cheddar cheese, olives, drops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913601 (may not work)