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Beef and Bean Enchiladas

This ground beef and refried bean enchilada recipe is easier then some because it uses short-cut ingredients such as canned refried beans, garlic powder, and canned enchilada sauce. Feel free to substitute fresh garlic or freshly made refried beans and enchilada suace.

Enchilada Ingredients
- 1.5 pounds of lean ground beef
- 1 medium onion, chopped
- 16 ounces of refried beans
- 1 teaspoon of salt (or to taste)
- 1/8 teaspoon of garlic powder
- 1/3 cup of taco sauce
- 1 cup pitted ripe olives, quartered
- 12 corn tortillas, at room temperature
- Vegetable oil
- 2 (10 ounce) cans of enchilada sauce
- 3 cups shredded cheddar cheese
- Sour Cream
- Slice Avocado or Guacamole
- Tomatoes, chopped
- Green Onions, sliced
- Lettuce, thinly sliced

Enchilada Instructions
Preheat the oven to 350 degrees F
FILLING: Combine the ground beef and onions in a frying pan and cook until the meat is crumbly and brown and the onions are soft. Mix in the refried beans, salt, garlic powder, taco sauce, and olives. Heat the mmeat and bean mixture until it is bubbly, then set it aside.
TORTILLAS: Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into the hot oil for just a few seconds, until it begins to blister and become limp (but do not fry them until they are firm or crisp) Remove with tongs, drain briefly, and set aside in a stack Note that this flying step gives the tortillas the traditional texture they should have in enchiladas. If you skip this step the tortillas in your enchiladas will have a mealy texture.
ASSEMBLE: Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or a 9-inch by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese Bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through and bubbly. Garnish each serving as desired.

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