Beef & Bean Enchiladas
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped|
|Refried beans||1 Can (10 oz)|
|Garlic powder||1⁄8 Teaspoon|
|Prepared red taco sauce||2 1⁄2 Tablespoon|
|Sliced ripe olives||1 Can (10 oz), drained well|
|Enchilada sauce||2 Can (20 oz)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Sour cream||2 Tablespoon|
|Green chili salsa||4 Tablespoon|
Crumble beef into a 1 1/2 quart casserole.
Cover with a lid or wax paper and microwave on HIGH (100%) for 2 minutes.
Drain off fat.
Add onion and stir to bring cooked meat to inside of casserole.
Microwave, covered, on HIGH (100%) for 3 minutes; drain off fat.
Stir in beans, salt, garlic powder, taco sauce, and 1/3 cup of the olives; blend well and set aside.
Pour 1 can of enchilada sauce into a 7 by 11 inch baking dish; set aside.
Wrap tortillas in paper towels.
Microwave on HIGH (100%) for 1 minute.
To assemble enchiladas, place about 3 tablespoons of the beef mixture down center of each tortilla.
Top with 2 tablespoons of the cheese.
Roll to enclose.
Arrange, seam side down, in sauce in baking dish.
Pour remaining can of enchilada sauce evenly over tortillas.
Cover loosely with plastic wrap. (At this point you may refrigerate until next day.)
Microwave, covered, on HIGH (100%) for 12 to 15 minutes (rotating dish 1/4 turn after 6 minutes) or until heated through and bubbly. (If refrigerated, microwave, covered, on MEDIUM (50%) for 6 minutes, then proceed with above cooking directions.)
Sprinkle with remaining 1/2 cup cheese and let stand, covered, for 5 minutes before serving.
Garnish with remaining olives.
At the table, pass bowls of sour cream and chili salsa to spoon over each serving.