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Beef-Bean Enchiladas

1 1/2 pounds ground beef
1 onion, chopped
1 lb can refried beans
1 teaspoon salt
1 teaspoon garlic powder
1/3 cup picante sauce
1/4 cup sliced ripe olives
2 10-oz cans enchilada sauce
oil for frying tortillas
12 corn tortillas
3 cups shredded Cheddar cheese

Combine beef and onions in skillet, saute until meat is brown and
onion is tender. Drain. Stir in beans, salt, garlic powder, picante
sauce, and olives; heat until bubbly. Heat enchilada sauce; pour
1/2 the sauce into ungreased rectangular baking dish. In small
skillet, heat oil. Dip tortillas, one at a time, to soften. Place
1/3 beef-bean filling on each tortilla. Roll. Place seam side down
in baking dish. Pour remaining enchilada sauce over enchiladas.
Cover with shredded cheese. Bake uncovered at 350 degrees for about
25 minutes.

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