Enchilada Casserole - cooking recipe

Ingredients

1 1/2 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1 c. oil
12 canned or frozen tortillas
2 tomatoes, peeled and chopped (3/4 c.)
4 Tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. paprika
2 c. milk
1 (10 oz.) can enchilada sauce
1 1/2 c. (6 oz.) shredded Cheddar cheese
3/4 c. olives
4 drops bottled hot pepper sauce

Preparation

Cook beef and onion; drain.
Stir in beans, 1/2 teaspoon salt and pepper.
In another skillet heat oil.
Quickly dip tortillas in hot oil just until softened.
Place 1/3 cup meat mixture on each tortilla.
Top with chopped tomatoes, roll tightly.
Place seam side down in 13 x 9 x 2-inch pan.
Melt butter, stir in flour and seasonings.
Add milk and enchilada sauce.
Cook and stir until boiling and boil 1 minute.
Stir in remaining ingredients. Pour over enchiladas.
Bake at 350\u00b0 for 30 minutes.
Yields 6 servings.