Preheat oven to 350 degrees F.
Cook ground beef and onion in a large skillet until meat is browned and onions are tender; then drain. Stir in refried beans, salt, and pepper; stir well. Cook meat mixture over low heat for 10 minutes. Heat oil in a small skillet over medium heat until a drop of water instantly vaporizes when placed in the pan. Using tongs, quickly dip corn tortillas in the oil until soft, about 15 to 20 seconds (don't allow them to become crisp). Place cooked tortillas on absorbent towels to drain. Spoon about 1/3 cup meat mixture onto each tortilla, top with some tomatoes and roll up tightly. Place rolled tortillas, seam down, in a lightly greased 9- by 13-inch baking dish. Pour cheese sauce over top. Bake in a 350 degree F oven until hot and bubbly, about 20 to 25 minutes. Garnish with sliced ripe olives, if desired.
To make cheese sauce:
Melt butter in a medium sauce pan, blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Return to heat and bring to a boil. Add olives, pepper sauce and cheese. Stir until cheese melts.
For a nice variation on my mothers recipe, when preparing the meat mixture for the filling, I will sometimes add one undrained 4-1/2 ounce can of diced green chili peppers along with the refried beans.
If desired, an easier, less messy, and healthier way of softening the tortillas this is to spray or lightly brush both sides of them with regular cooking oil (commercial cooking sprays work fine). Then place them (6 to 12 at a time) in a plastic tortilla warmer, or wrap them in a tea towel, and microwave for 30 to 60 seconds on high, or until they are very hot and pliable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3548 (88%)|
|Amt Per Serving||% DV|
|Total Fat 394.3g||526 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 210.4g|
|Polyunsanturated Fat 95.4g|
|Cholesterol 219.7mg||68 %|
|Sodium 2309.6mg||80 %|
|Potassium 1184.2mg||31 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 62.9g|
|Protein 56.6g||81 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4025
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