Ingredients
1-1/2 pounds ground beef1/2 cup chopped onion1 can (16 ounces) refried beans1/2 teaspoon salt1/4 teaspoon pepper2 tomatoes, chopped10 corn tortillas (6 inches), warmedSAUCE:4 teaspoons butter1/4 cup all-purpose flour2 cups milk1 can (10 ounces) enchilada sauce1-1/2 cups shredded cheddar cheese3/4 cup sliced ripe olives, drained
Preparation
In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan.
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving.
