04-15-2005, 03:39 AM
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 (30 ounce) can refried beans
1/4 cup diced onion
1 can La Victoria enchilada sauce
2 1/2 cups shredded Cheddar cheese
1 (2 ounce) can sliced black olives
1 package (10-12 inch) flour tortillas
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder and minced onion.
With a mixer or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave.
Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Heat on HIGH for 40 seconds or warm individually in skillet for 2 to 3 minutes per side.
Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tablespoons enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 (30 ounce) can refried beans
1/4 cup diced onion
1 can La Victoria enchilada sauce
2 1/2 cups shredded Cheddar cheese
1 (2 ounce) can sliced black olives
1 package (10-12 inch) flour tortillas
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder and minced onion.
With a mixer or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave.
Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Heat on HIGH for 40 seconds or warm individually in skillet for 2 to 3 minutes per side.
Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tablespoons enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.