1 pound ground round
2 tablespoons finely minced onion
1/4 teaspoon salt
1 teaspoon chili powder
1 can (16 ounces) refried beans
minced onion to taste
1 can (10 ounces) enchilada sauce
2 1/2 cups shredded cheddar cheese
1 can sliced black olives (4 oz.)
1 package flour tortillas, 10-inch size
Brown the ground beef in a skillet with chopped onion, breaking up beef into small pieces, until beef is no longer pink. Add the salt and chili powder. Mash the refried beans until smooth. Heat beans in the microwave or a small saucepan. Warm tortillas all at once in a covered container or wrapped in moist towel in microwave. This will take 30 to 40 seconds on HIGH setting. Or, heat tortillas in a lightly oiled sillet for about 1 or 2 minutes per side. Spoon 3 tablespoons of beef mixture into the center of each tortilla. Sprinkle about 1/2 teaspoon of minced onion over each. Top with 1/3 cup of the warm refried beans. Fold sides of each tortilla over the beans and meet edges. Flip the tortilla over onto an oven-safe or microwave-safe plate.
Spoon 3 tablespoons enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, heat in microwave or under broiler until cheese is melted, then top with 3 olive slices.