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Taco Bell Enchirito
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 (30 ounce) can refried beans
1/4 cup diced onion
1 can La Victoria enchilada sauce
2 1/2 cups shredded Cheddar cheese
1 (2 ounce) can sliced black olives
1 package 10-12 inch flour tortillas
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-size pieces.
Add the salt, chili powder and minced onion.
With a mixer or potato masher, beat the refried beans until smooth.
Heat beans in small saucepan or in microwave.
Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave.
Heat on HIGH for 40 seconds or warm individually in skillet for 2 to 3 minutes per side.
Spoon 3 tablespoons of beef into the center of each tortilla.
Sprinkle on 1/2 teaspoon diced fresh onion.
Add 1/3 cup refried beans.
Fold sides of each tortilla over the beans.
Place the tortilla onto a plate.
Spoon 3 tablespoons enchilada sauce over top of the tortilla.
Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.