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Beefy Enchiladas Recipe

100% would make again

This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.—Connie Shay, Kennewick, Washington

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5-6 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

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
SAUCE:
4 teaspoons butter
1/4 cup all-purpose flour
2 cups milk
1 can (10 ounces) enchilada sauce
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup sliced ripe olives, drained

Directions

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 13-in. x 9-in. baking pan.
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 350° for 30 minutes. Let stand a few minutes before serving. Yield: 5-6 servings.

Nutrition Facts: 1 serving (1 each) equals 594 calories, 29 g fat (15 g saturated fat), 109 mg cholesterol, 1,071 mg sodium, 48 g carbohydrate, 9 g fiber, 37 g protein.

Beefy Enchiladas published in Country Ground Beef , p84

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