Serves: 4
Total Calories: 949
In a large skillet over medium-high heat sauté beef and onion until meat is browned and onion is tender drain off fat. Add beans, olives, taco sauce, salt and garlic powder. Bring to a boil. Remove from heat keep warm.
Preheat oven to 350° F. In a small saucepan heat enchilada sauce pour half the sauce into an ungreased shallow 3-quart baking dish. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil to soften drain quickly on paper towels. Place about 1/3 cup of the meat filling on each tortilla roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas.
Cover with cheese and bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted.
In a small bowl combine sour cream and salsa. Serve warm enchiladas with sour cream-salsa and olives.
This Beef-Bean Enchiladas recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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