Beef and Bean Enchiladas

1 lb ground beef
1 small onion, diced
2 cans (16 oz ea) of Pinto beans
3 Tbsp Olive Oil
1/2 cup salsa
1/2 tsp garlic powder
8 oz shredded cheese
2 cans (14 oz ea) Old El Paso Mild Enchilada Sauce (red)
18 - 20 small corn tortillas

Because this makes so many enchiladas, I found I was able to get a dozen in a 9 X 13 casserole and then had to put the other six in a smaller casserole dish.

Brown ground beef and onion and drain off fat. Drain pinto beans and move to a medium size sauce pan. Add oil, salsa and garlic powder and heat over medium heat. Using a potato masher or spoon, mash the beans until they're "refried bean" consistency. Add them to the ground beef/onion mixture and add a couple tablespoons of shredded cheese. Heat/steam tortillas according to directions. Fill tortillas with filling and roll. Place seam-side down in a greased 9 X 13 baking dish. Cover with enchilada sauce and shredded cheese. Bake at 375 for 15 - 20 minutes or until heated through.

Serving Size: 2 enchiladas (8 - 10 servings)

Number of Servings: 19

Recipe submitted by SparkPeople user TJACOBSON002.