Mexican Shuffle - cooking recipe

Ingredients

1 lb. corn tortilla shells
1 lb. ground beef
1 (15 1/2 oz.) can refried beans
2 tsp. chili powder
1 chopped onion
1 clove garlic
1 can tomato soup
1 can cream of mushroom soup
1/2 soup can water
1 small can sliced olives
1 c. shredded Jack or Cheddar cheese

Preparation

In skillet, brown ground beef, onion and garlic.
Add refried beans, salt and 1 teaspoon chili powder and mix.
In separate saucepan, combine the mushroom soup, tomato soup, olives and 1 teaspoon chili powder.
Mix and heat.
Dip tortillas, one at a time, in soup mixture to soften.
Put tortillas on a plate and put a heaping tablespoonful of the meat-bean mixture on the tortilla and roll up.
Slide rolled tortillas gently into a 13 x 9 x 2-inch baking pan and repeat the procedure, until all the tortillas and meat are used.
Pour remaining soup mixture on top of tortillas. Sprinkle with shredded cheese; cover pan loosely with aluminum foil and bake 30 minutes at 350\u00b0.
Serves 6.