Prep 30 mins
Cook 50 mins
Hearty enchiladas from the Sunset Casserole Cookbook. They are very filling and a crowd pleaser.
- 1 1⁄2 lbs lean ground beef
- 1 medium onion, chopped
- 16 ounces refried beans
- 1 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄3 cup taco sauce (bottled or canned)
- 1 cup quartered pitted ripe olives
- 12 corn tortillas, at room temperature
- salad oil or shortening
- 2 (10 ounce) cans enchilada sauce
- 3 cups shredded cheddar cheese
- sour cream or green chili salsa or guacamole or avocados, slices or tomatoes, wedges or green onions or hot chili sauce
- In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
- Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
- Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
- Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.
Good recipe overall. I would have liked more flavor, but that could be easily fixed. I think it would even benefit with a packet (or the home made version here on zaar) of taco seasoning--just to kick it up a notch. This was a very fast and simple supper however. My almost 12 yr old DD made this for us tonight and the directions were very easy to follow. Thanks for the post! Made for Fall 07 Photo tag.