Beef 'n' Bean Enchiladas Recipe

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 1/4 teaspoon paprika
• 1-1/2 cups milk
• 1 can (10 ounces) enchilada sauce
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3/4 pound ground beef
• 1 medium onion, chopped
• 1 can (9 ounces) bean dip
• 1 can (4 ounces) chopped green chilies
• 1/8 teaspoon pepper
• 1 large tomato, seeded and diced
• 9 white or yellow corn tortillas (6 inches), warmed

Directions

• In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
• Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
• Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
• Place enchiladas seam side down in an ungreased 11-in. x 7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice. Yield: 4 servings.

Beef 'n' Bean Enchiladas published in Quick Cooking May/June 2002, p31