Taco bell enchirito (ts)

Yield: 1 servings

Measure Ingredient
1 pounds Ground beef
¼ teaspoon Salt
1 teaspoon Chili powder
½ tablespoon Dried minced onion
30 ounces Can refied beans
1 pack Flour tortillas
(10 or 12)
¼ each Onion, diced
10 ounces Can La Victoria enchalada sauce
2½ cup Shredded cheddar cheese
2 ounces Sliced black olives

Slowly brown the ground beef in a skillet, using a wooden spoon or spatula to separate the beef into pea-size pieces. Add the salt, chili powder, and minced onion. With a mixer or a potato masher, beat the refried beans until smooth. Heat the refried beans in a small saucepan or in a microwave oven. Warm the tortillas all at once in a covered container, or wrapped in a moist towel in microwave.

Set on high for 40 seconds, or warm individually in a skillet over low heat for 2-3 minutes each side. Spoon 3 Tbsp. of beef into the center of each tortilla. Sprinkle on ½ tsp. diced fresh onion. Add ⅓ cup refried beans. Fold the sides of each tortilla over the beans and meat. Flip the tortilla over onto a plate. Spoon 3 Tbsp. of enchilada sauce over the top of each tortilla. Sprinkle on ¼ cup shredded cheese. Top with 3 olive slices. Makes: 10 From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson Submitted By DEBBIE CARLSON On 12-01-94

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