Enchilada Casserole - cooking recipe

Ingredients

1 1/2 lb. ground beef
1/2 c. chopped onion
1 (15 1/2 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1 c. cooking oil
12 canned or frozen tortillas
2 tomatoes, peeled and chopped (3/4 c.)
4 Tbsp. butter or margarine
1/4 c. all-purpose 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 natural Cheddar cheese
3/4 c. sliced ripe olives
4 drops bottled hot pepper sauce

Preparation

In skillet, cook beef and onion until meat is brown and onion tender; drain.
Stir in beans, first 1/2 teaspoon salt and the 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 each with chopped tomato; roll tightly.
Place, seam side down, in 13 x 9 x 2-inch baking dish.
Melt butter or margarine; stir in flour and seasonings.
Add milk and enchilada sauce.
Cook and stir until boiling; boil 1 minute.
Stir in remaining ingredients.
Pour over tortillas.
Bake in 350\u00b0 oven for 30 minutes.
Makes 6 servings.