Beef-Topped Bean Enchiladas
Preparation time: 10 minutes
Cooking time: 20 minutes

1 1/2 pounds ground beef

1 medium onion, chopped

16-ounce jar 16 ounces salsa

8-ounce can 8 ounces tomato sauce

1 to 2 teaspoons ground cumin

1/8 teaspoon garlic salt

16-ounce can refried beans

12 flour tortillas (8 inches), warmed

1 1/2 cups (6 ounces) shredded cheddar cheese, divided

1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided

2 cans (2 1/4 ounces each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through.

Meanwhile, spread 2 to 3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up.

Place seam side down in a greased 13-by-9-inch baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.

Makes 6 servings.

Recipe from: Taste of Home; www.tasteofhome.com