Beef - Bean Enchiladas

Stolen by Mary Lucinda Ferguson Monroe1 1/2 lbs. ground beef
1 medium-sized onion, chopped
1 can (1 lb.) refried beans
1 t. salt
1/8 t. garlic powder
1/3 c. canned or bottled taco sauce
1 c. quartered pitted ripe olives
2 cans (10 oz. each) enchilada sauce*
salad oil
12 corn tortillas
3 c. shredded cheddar cheese (about 12 oz.)
sliced pitted ripe olives for garnish
sour cream
canned or bottled green chili salsa

*or Mexican tomato and green chili sauce

In a frying pan, sauté ground beef and onions until meat is browned and onions are soft.
Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish.
Pour oil to a depth of about 1/4" in a small frying pan; heat.
Then dip tortillas one at a time, in hot oil to soften, drain quickly.
Then dip in enchilada sauce and again drain.
Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
Place, seam side down, in sauce in baking dish.
Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
Bake, uncovered, in a 350° oven for about 15 minutes or until thoroughly heated.
(Or cover and refrigerate for up to 1 day; if taken directly from refrigerator, increase baking time to 45 minutes.)
Garnish with olive slices.
Spoon sour cream and chili sauce over each serving to taste.

Makes 6 servings.