fl0w3r-ladas (posted for Scott) Ingredients

fl0w3r-ladas (posted for Scott)

1 lb ground beef
1/2 onion (chopped)
1 package taco seasoning
1 can refried beans (I prefer beans cooked with bacon or sausage)
1 package of white flour tortillas (burrito sized/large)
32-48-oz (or 3 pkg) of shredded cheese (I prefer either a mexican blend or a colby-jack blend)
1/2 cup (or 2 large cans) of black olives
3 8-oz cans of Old El Paso enchilada sauce (I’ve tried other sauces and I don’t think any of them stack up against Old El Paso)
Cooking Spray

Cooking Instructions
Preheat oven to 400 degrees F. Brown the ground beef with the onions and taco seasoning (do not follow seasoning directions, just add it to the meat). While the ground beef mixture is browning, warm the refried beans in a seperate pan. Add the refried beans to the ground beef mixture once it is has all been browned (no pink spots).

Use the cooking spray to put a light coating on a 13×9-inch (3-quart) glass baking dish. Place a few spoonfuls of the meat mixture into the center of a tortilla, sprinkle with cheese, add a pinch of olives (portion all ingredients to your preference), then wrap using the envelope technique. Place the enchilada in the pan, seam side down. Repeat until you’ve used up your all or some of your ingredients. Use a church key to open the enchilada sauce and poor over the enchiladas. Make sure each tortilla is covered or it will burn while baking. If you have any meat mixture left, spread around on top. Smother with cheese (I LOVE cheese!). If you have any olives left sprinkle on top of the cheese. Bake for about 15-20 minutes or until sauce is bubbling and all the cheese is melting. Allow to cool for at least 5 minutes before serving.

**If you like some extra kick you can use a hot taco seasoning and/or the “hot” Old El Paso enchilada sauce.

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