Beefy Enchiladas

May 5th, 2010 was Cinco de Mayo. I wanted to make a meal for the evening that fit in with the celebration. So Beefy Enchiladas it was with Mexican Rice and a tossed salad. My family loves Mexican food! My Mom was even here to join us.

1-1/2 pounds ground beef
1/2 cup chopped onion (use to your liking)
1 can (16 ounces) refried beans
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, chopped
10 corn tortillas (6 inches)

Sauce:
4 tablespoons butter
1/4 cup flour
2 cups milk
1 can (10 ounces) enchilada sauce
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup sliced ripe olives

In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9x2 inch baking pan. For sauce, melt butter in a saucepan. Stir in flour until smooth. Add milk and enchilada sauce, stir until smooth. Add cheese and olives; cook until mixture boils. Pour over enchiladas. Bake at 350 for 30 minutes.