Enchilada Casserole

By Sophialuc

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Ingredients

• 1 1/2 lbs ground beef
• 1/2 cup chopped onion
• 1 16 oz can old el paso refried beans
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbs oil
• 12 old el paso tortillas (corn)
• 2 tomatoes chopped
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp paprika
• 2 cups milk
• 1 10 oz can old el paso enchilada sauce (mild)
• 1 1/2 cup shredded cheddar
• 3/4 cup sliced ripe olives

Preparation

Step 1

In skillet, brown meat and onion. Drain. Add beans and 1/2 tsp of salt and pepper. In another skillet heat oil. Quickly dip tortillas in oil until softened. Place 1/3 cup of meat mixture on each tortilla. Top each with chopped tomato, roll tightly. Place seam side down in 13 x 9 pan. Melt butter stir in flour and remaining 1/2 tsp salt paprika. Add milk and sauce. Cook and stir until boiling, boil 1 minute. Stir in cheese and olives and pour over tortillas. Bake at 350 degrees for 30 minutes.