Enchilada Casserole

            1 ½ lbs. ground beef or chicken
            ½ C. chopped onion
            16-oz. can refried beans
            ½ tsp. salt
            12 tortilla shells
            2 tomatoes, diced
            ¼ C. margarine
            jalapeños (optional)

            ¼ C. flour
            ½ tsp. salt
            ¼ tsp. paprika
            10-oz. can enchilada sauce (green)
            1 ½ C. shredded cheddar cheese
            ¾ C. olives, sliced
            2 C. milk


In a skillet, cook beef and onions, drain.  Stir in beans, pepper, and the first ½ tsp. salt.  Place 1/3 cup meat mix on each tortilla.  Top with tomato and roll tightly.  Place seam side down in a 13x9x2 pan.  In a saucepan, melt butter; stir in flour, paprika, and the remaining ½ tsp. salt.  Add milk and enchilada sauce.  Boil 1 minute while stirring.  Add cheese and olives, stir.  Pour over tortilla rolls.  Bake at 350° for 30 minutes.


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