Beef-Bean Enchiladas

Makes 4 servings

• 1 1/2 pounds ground beef
• 1 onion medium chopped
• 1 16-ounce can refried beans
• 1 cup olives pitted, quartered
• 1/3 cup taco sauce canned or bottled
• 1 teaspoon salt
• 1/8 teaspoon garlic powder
• 2 10-ounce cans red enchilada sauce
• Vegetable oil
• 12 corn tortillas
• 3 cups cheddar cheese shredded

Crumble ground beef in a skillet; add onion. Sauté until meat is browned and onion is tender. Drain off excess fat. Stir in beans, olives, taco sauce, salt and garlic powder; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased 3-quart oblong baking dish.

In a small skillet, heat about 1/4 inch of oil. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the beef filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas and cover with shredded cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated thoroughly and cheese is melted.

To serve: Top each serving with sour cream combined with canned or bottled green chili salsa. Garnish with sliced pitted ripe olives.