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    Beef and Bean Enchiladas

    I think the secret to these is the bean dip.

    List of Ingredients

    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

    Recipe

    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.




 

 

 


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