Beefy Enchiladas

• 1-1/2 pounds ground beef
• 1/2 cup chopped onion
• 1 can (16 ounces) refried beans
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tomatoes, chopped
• 10 corn tortillas (6 inches), warmed
• 4 teaspoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 can (10 ounces) enchilada sauce
• 1-1/2 cups shredded cheddar cheese
• 3/4 cup sliced ripe olives, drained

1. In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a
2. .
3. For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350u0b0 for 30 minutes. Let stand a few minutes before serving.

ground beef, onion, beans, salt, pepper, tomatoes, corn tortillas, butter, allpurpose, milk, enchilada sauce, cheddar cheese, olives

Taken from www.tasteofhome.com/recipes/beefy-enchiladas/ (may not work)