Beef Bean Enchiladas

• 1 1/2 lb. ground beef
• 1 medium onion, chopped
• 1 (16 oz.) can refried beans
• 1 c. pitted, sliced ripe olives (optional)
• 1/3 c. taco sauce
• 1 tsp. salt
• 1/8 tsp. garlic powder
• 2 (10 oz.) cans enchilada sauce
• 12 corn tortillas
• 3 c. shredded Cheddar cheese
• sour cream
• green chili salsa
• vegetable oil

1. Preheat oven to 350u0b0.
2. Saute beef and onions until meat is browned; drain.
3. Add beans, olives, taco sauce, salt and garlic powder.
4. Bring to a boil; remove from heat.
5. In small pan, heat enchilada sauce; pour half the sauce into ungreased 3-quart baking dish.
6. Dip tortillas in hot oil, one at a time, to soften.
7. Put 1/3 cup of meat filling on each tortilla; roll to enclose.
8. Place, seam side down, in dish with sauce.
9. Pour remaining sauce over tortillas; cover with cheese and bake, uncovered, 20 to 25 minutes until cheese is melted.
10. Serve with sour cream, salsa and sliced, pitted ripe olives.

ground beef, onion, beans, olives, taco sauce, salt, garlic powder, enchilada sauce, corn tortillas, cheddar cheese, sour cream, green chili salsa, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350450 (may not work)