Old school enchiritos like the kind taco bell *used* to make back in the 1980s

Main Dish

4 servings

Very Easy

45 min

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Ingredients

• 1 libra ground beef or turkey
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 tsp garlic powder
• 1/2 cup water
• 1 can refried beans
• 10 small flour tortillas (fajita size)
• 1/2 cup , finely diced onion [1 small onion, diced]
• 2 (10 ounce) cans la victoria red chili sauce [ or enchilada sauce]
• 2 cups shredded cheddar cheese
• small can sliced black olives

Preparation

• In a medium bowl, combine the meat with the flour, chili powder, salt, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the meat.
• Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat thoroughly as it cooks.
• Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
• Microwave the beans for 1 or 2 minutes on high. Warm the tortillas by wrapping them in a moist towel and microwave for 1 minute on high.
• Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of finely diced fresh onion.
• Fold the two sides of the tortilla over the beans and meat and carefully place in a 9X13 microwave safe glass casserole dish.
• Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese and some sliced black olives.
• Repeat until casserole is full. Heat up the dish for 2 minutes in the microwave, until hot and the cheese on top begins to melt.
• Or Cover with foil and bake at 350 degrees until cheese is melted about 15-20 minutes.
• Garnish with sour cream if desired.

Tierneytavern

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