Beef 'n' Bean Enchiladas 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Beef 'n' Bean Enchiladas cont. 9 white or yellow corn tortillas (6 inches), warmed 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Beef 'n' Bean Enchiladas Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice. Yield: 4 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008