Recipe for Beef-Topped Bean Enchiladas

Even though I completed the recipe series for this blog (see it here), I am going to add two more bonus recipes. This is due to the fact that a few places where Mike is visiting in the next week or so are having fiesta nights to welcome him (check his tour schedule here). So if you're looking for a recipe for a fun Mexican potluck, one of these might be a good one. I usually serve them to company or crowds.

Here's the first one, called Beef-Topped Bean Enchiladas. I got the recipe from my mom, but I believe she originally got it from Taste of Home's Quick Cooking Cookbook (2000). It really is a Tex-Mex meal. Here's the recipe, with my notes below. And the second bonus recipe is below that.


Beef-Topped Bean Enchiladas

Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 jar (16 oz) salsa
1 can (8 oz) tomato sauce
1 teaspoon ground cumin
1/8 teaspoon garlic salt
1 can (16 oz) refried beans
12 flour tortillas (7-inch ones)
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterrey Jack cheese, divided
2 cans (2-1/4 ounces each) sliced olives, drained and divided

Preparation
In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in salsa, tomato sauce, cumin and garlic salt. Cook for 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterrey Jack cheese and 1 tablespoon olives. Roll up. Place seam side down in a greased 9 x 13 baking pan. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350F for 20 minutes or until heated through. Makes 6 servings.

Notes
- I generally use more tortillas than the suggested 12. Then I pack them in a bigger pan. Perhaps I am just trying to spread out the meal(!), but you can use however many you like.

- I only use white cheese, since it is easier to find here than yellow cheese. And I usually use more than the recipe suggests.

- For extra spice, through in some canned chile peppers. I usually put in chopped jalapeños from a can or serve them on the side (along with extra salsa) for those who, like me, enjoy the heat.