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Beef and Bean Enchiladas

1 lb. ground beef
1/2 c. chopped onion
1 can jalapeno or plain bean dip
1/8 t. pepper -- optional
2 c. shredded cheddar or Mexican blend cheese -- divided
1 1/2 c. milk
1 can enchilada sauce (mild or medium) -- (10 oz.)
3 T. flour
1/2 t. salt
1/4 t. paprika
1 small can sliced black olives -- drained
1 package 10 in. flour tortillas (can use warmed corn tortillas)
1 large tomato -- chopped, optional
sour cream -- for garnish

Brown hamburger and onion; drain fat. Add bean dip, pepper, 1 cup cheese. Mix and set aside.

In a saucepan, heat milk, enchilada sauce, flour, salt and paprika. Blend well.

Warm tortillas slightly if they are not pliable enough. Put about 1/3 cup of meat mixture and 1 T. tomato on each tortilla and roll up.

Place in a 9x13 pan sprayed with Pam. Pour sauce over enchiladas. Cover with remaining 1 cup cheese and the olives.

Bake at 350 degrees until bubbly. (I can't remember how long I cook these---30-40 minutes??) Serve with sour cream.