Enchilada Casserole - cooking recipe

Ingredients

12 or 18 taco shells
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
1 1/2 c. milk
1 (10 oz.) can mild enchilada sauce
1 c. shredded Cheddar cheese
1/2 c. olives
4 oz. can mushrooms
1 lb. ground beef
1/2 c. chopped onion
1 (10 1/2 oz.) can refried beans
1 tomato, chopped

Preparation

Combine flour, salt and paprika.
Stir in milk.
Microcook, uncovered, 2 minutes.
Stir.
Cook until bubbly 4 to 5 minutes.