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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wide frying pan over medium-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. | 2. 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. | 3. 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.). | 4. Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bean	16	ounces	refried	131.5416	18.5973	19.0509	2.2680000000000002
salt	1	teaspoon		-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
taco sauce	1/3	cup	bottled	10.6667	2.6667	0.0	0.0
olive	1	cup	quartered pitted ripe	-	-	-	-
corn tortilla	12			-	-	-	-
shortening				-	-	-	-
enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
cheddar cheese	3	cups	shredded	-	-	-	-
green onion				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.