Preparation:
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to
separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. W ith a mixer or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 seconds or warm individually in skillet for 2-3 min. per side.
Spoon 3 tablespoons of beef into the center opf each tortilla. Sprinkle on
1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
tortilla over the beans and met. Flip the tortilla over onto a plate. Spoon 3
tablespoons enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
shredded cheese, and top with 3 olive slices. |
