Ingredients
1 pound ground beef2 cans (16 ounces each) refried beans1-1/2 teaspoons dried minced onion1 to 2 teaspoons chili powder1/2 teaspoon salt10 flour tortillas (8 inches), warmed1/4 cup chopped onion1-1/2 cups shredded cheddar cheese, divided1 can (10 ounces) enchilada sauce, warmed1 can (2-1/2 ounces) sliced ripe olives, drained
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.
Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.
