Enchilada Casserole (Lori W.)

Oven – 350 degrees (Bake for 25 minutes or until bubbly)

1 ½ lb. hamburger
1 med. onion chopped
½ t. salt
¼ t. pepper
15 oz. can refried beans
1 c vegetable oil
12 tortillas
1 lg. tomato, chopped

Cheese sauce -
Melt:
¼ c. margarine
¼ c. flour
½ t. salt
¼ t. paprika

Add 2 c. milk and 15 oz. can enchilada sauce.

Brown hamburger & onion. Add salt & pepper & refried beans. Heat oil in skillet until sizzling. Dip each tortilla quickly in oil. Put 1/3 c. meat mixture in center of tortilla. Add spoonful of chopped tomato & roll up tightly.

Melt margarine & add flour. Stir until smooth & bubbly. Remove from heat & add milk and enchilada sauce. Heat to boiling & boil 1 minute. Remove from heat & add 4 drops Tabasco sauce, ¾ c. chopped olives and 1 ½ c. grated cheese. Stir until melted. Pour over enchiladas. Bake in oven 25 minutes until bubbly. Garnish with black olives and chopped tomato.

Makes 12 enchiladas.