3 cloves garlic, finely chopped
1 med. onion, chopped
2 lbs. ground beef
2 (16 oz.) cans refried beans
1 (4 oz.) can taco sauce (1/2 c.)
1/4 lb. Velveeta cheese, chunked
2 tsp. salt
3 tsp. chili powder
30 sm. corn tortillas
1/4 lb. grated Monterey Jack cheese

Saute meat, drain. Saute garlic and onion in a little oil. Add garlic and onion to meat. Add beans, taco sauce, Velveeta cheese, salt and chili powder.

Cook over low heat 20 to 30 minutes - until thick, being careful not to born. When done, heat tortillas in hot oil for 10 seconds only, on each side. Drain between layers of paper towel.

I use my electric skillet at about 350 degrees - move the tortillas around in oil holding with wadded up paper towel - they must be pliable. Spoon about 3 heaping tablespoons of meat mixture onto each tortilla. Roll, enchilada-style and place in two casserole dishes. Sprinkle with remaining cheese. Place in 350 degree oven until cheese melts. Serve with chopped lettuce and tomatoes, sliced ripe olives, picante sauce, etc. I also like chips and guacamole dip with these.