University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

1-1/2 lbs. lean ground beef

1 medium onion, chopped

16 oz refried beans

1 tsp. salt

1/8 tsp. garlic powder

1/3 c. taco sauce (bottled or canned)

1 c. quartered pitted ripe olives

12 corn tortillas, at room temperature

Salad oil or shortening

2 (10 oz) cans enchilada sauce

3 c. shredded cheddar cheese

Garnishes: Sour cream or green chili salsa or guacamole or avocados,

slices or tomatoes, wedges or green onions or hot chili sauce


In a wide frying pan over medkum-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.

Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.

Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).

Bake, uncovered, in a 350° oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.