Beef & Bean Enchiladas

Basic, lovely, and hard to mess up.  Don't skimp out on the corn tortillas -- flour tortillas aren't as awesome in this recipe.  The corn flavor just makes it taste oh-so-authentic.  The next thing you know, you'll be riding a donkey and holding a chihuaua while yelling OLE!  
You don't get much more authentic than that.  

Trust me, I never stereotype.

BEEF-BEAN ENCHILADAS

1 and 1/2 lb ground beef (feel free to substitute for ground protein of your choice)

1 onion, chopped

1 can refried beans

1 teaspoon salt

1 teaspoon garlic powder

1/3 cup picante sauce (a.k.a. salsa)

1/4 cup sliced black olives

2 [10 oz] cans enchilada sauce -- will probably need more to taste

Oil for frying tortillas

12 corn tortillas
3 cups shredded cheese -- will probably need more

cilantro for garnish

1.     Preheat oven to 350F.   

2.     Combine beef and onions in skillet, saute until meat is brown and onions are tender.  Stir in beans, salt, garlic powder, picante sauce, and olives; heat until bubbly.

3.     Pour 1 can of enchilada sauce into ungreased rectangular baking dish.

4.     In skillet, heat oil. Fry tortillas, one or two at a time, to soften. Do not overlook this step, as raw corn tortillas are too stiff to roll into enchilada form and they'll taste like crap.

5.     Place one heaping spoonful on each softened tortilla and roll. Place seam side down in baking dish atop enchilada sauce.

6.     Pour remaining can (or more) of enchilada sauce over rolled tortillas.  Cover with shredded cheese.  Really cover it up.  Nothing wrong with ooey gooey enchiladas.  OM NOM NOM.

7.     Bake uncovered for 25 minutes or until cheese is browned. Add cilantro for garnish once pulled from oven.