1 1/2 lbs. ground beef
1 med. chopped onion
1 (15 1/2 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1 c. oil
12 tortillas
2 tomatoes, peeled and chopped
Cheese sauce

Heat oven to 350 degrees. Cook and stir ground beef, onion until the meat is brown and the onion is tender, stir in beans, salt, pepper. In another skillet heat oil until hot enough to sizzle. Quickly dip each shell just until softened.

Place about 1/3 cup meat mix on each softened shell. Top with tomato and roll tightly. Arrange tortilla, seam side down in an oblong baking dish, 13 1/2 x 9 x 2 inch. Pour cheese sauce over tortillas. (At this point the casserole may be refrigerated.)

Bake uncovered for 20-25 minutes or until the cheese is bubbly in the center. Garnish with pitted whole olives and green pepper rings if desired.

CHEESE SAUCE:

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 c. paprika
2 c. milk
1 (15 oz.) can enchilada sauce
3/4 c. sliced pitted ripe olives
4 drops Tabasco
1 1/2 c. shredded natural Cheddar cheese

Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mix is smooth and bubbly. Remove from heat, stir in milk and enchilada sauce. Heat to boiling, stirring constantly. Boil for 1 minute. Add olives, Tabasco and cheese. Stir until cheese melts. Serves 6.