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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
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

Printed from tasteofhome.com Oct 11, 2008

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Beef 'n' Bean Enchiladas cont.

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.