• 1 pound ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• dash garlic powder
• 1/2 cup water
• 1 30-ounce can refried beans
• 1 package large flour tortillas (10-inch)
• 1/4 onion, diced
• 1 10-ounce can La Victoria enchilada sauce
• 2 1/2 cups shredded cheddar cheese
• 1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a
2. wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat.
3. Add the flour, chili powder, salt, dried minced onion, paprika,
4. onion powder, garlic powder, and water. Heat up the refried beans in a medium sauce pan over medium heat,
5. or in the microwave for a couple of minutes on high.
6. Warm the tortillas in a steamer, or wrap them in a moist towel
7. and microwave for 1 minute on high. You may also heat up the
8. tortillas individually by placing them in a hot pan over medium
9. heat for about 15 seconds per side.
10. Spoon about 3 tablespoons of beef into the center of each
11. tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
12. cup of hot refried beans. Fold the tortilla over the beans and meat and flip the tortilla
13. over onto a plate.
14. Spoon 3 tablespoons of enchilada sauce over the top of the
15. tortilla, then sprinkle on 1/4 cup of shredded cheese. Heat up the dish for 20-30 seconds in the microwave, until the
16. cheese begins to melt. Top with three olive slices

Makes 10.