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Beef-Bean Enchiladas Recipe
|Ground beef||1 1⁄2 Pound, crumbled|
|Onion||1 Medium, chopped|
|Garlic powder||1⁄8 Teaspoon|
|Quartered pitted ripe olives||1 Cup (16 tbs)|
|Green chili salsa||1 Tablespoon (Canned Or Bottled)|
|Salad oil||1 Tablespoon|
|Refried beans||1 Pound (1 Can)|
|Enchilada sauce||20 Ounce (2 Cans, 10 Ounce Each)|
|Shredded cheddar cheese||12 Ounce (3 Cups)|
|Taco sauce||1⁄3 Cup (5.33 tbs) (Canned Or Bottled)|
|Sour cream||1 Tablespoon (Canned Or Bottled)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs) (For Garnish)|
Calories 483 Calories from Fat 267
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 72.5 mg
Sodium 1061.3 mg44.2%
Total Carbohydrates 30 g9.9%
Dietary Fiber 4 g15.8%
Sugars 1.1 g
Protein 20 g39.8%
Vitamin A 25% Vitamin C 4.4%
Calcium 29.2% Iron 35.2%
*Based on a 2000 Calorie diet
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 inch in a small frying pan; heat.
Dip tortillas, one at a time, in hot oil to soften; drain quickly.
Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
Place, seam sides 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.