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 teaspoons ground cumin
• 1/8 teaspoon garlic salt
• 1 can (16 ounces) refried beans
• 12 flour tortillas (8 inches), warmed
• 1-1/2 cups shredded cheddar cheese, divided
• 1-1/2 cups shredded Monterey Jack cheese, divided
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided

1. In a large 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.
2. 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.
3. Place seam side down in a greased 13x9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350u0b0 for 20 minutes or until heated through.

ground beef, onion, salsa, tomato sauce, ground cumin, garlic salt, beans, flour tortillas, cheddar cheese, shredded monterey jack cheese, olives

Taken from www.tasteofhome.com/recipes/beef-topped-bean-enchiladas/ (may not work)