1 lb. ground chuck
12-14 soft tortilla shells
1 onion, chopped
1 (15-16 oz.) can refried beans
1 (4 oz.) can green chilies, chopped
1 or 2 jalapeno peppers (opt.)
2 tomatoes, chopped (opt.)
2 tomatoes, chopped (opt.)
1 or 2 jars enchilada sauce (need about 14 oz.)
1 can black olives, chopped (opt.)
1 avocado, sliced (opt.)
10 oz. Monterey Jack, Colby cheese, shredded
1 (8 oz.) sour cream

Brown ground beef and add chopped onions. Cook until tender. Add refried beans and half of enchilada sauce, add peppers (green chilies and jalapeno); mix. Grease 15 1/2" x 10 1/2" cookie sheet. Stuff tortilla shells, roll and place side by side in pan. Pour rest of sauce over enchiladas; sprinkle tomatoes, olives, avocado and cheese on top.

Bake, covered with foil for 30 minutes in 350 degree oven. Then spread sour cream on enchiladas, cover and bake additional 10 minutes.