Enchirito



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