Enchilada Casserole

1/2 pound lean ground beef
2 tablespoons chopped onion
8 ounces refried beans
6 ounces shredded Cheddar cheese
8 ounces tomato sauce
5 flour tortillas -- 8-inch size
1/2 cup salsa -- chunky type
1 teaspoon oregano leaves -- dried
1/2 cup sour cream
1/2 cup ripe olives -- sliced

Crumble meat into 1-quart casserole dish. Add onion.

Microwave on high, uncovered, 3 to 3 1/2 minutes or until meat is no longer pink, stirring once. Drain. Stir in beans, 1 cup cheese and half of the tomato sauce.

Divide meat mixture among tortillas.Spread down center of each. Roll up with filling in center. Place inn 8-inch square microwave-safe baking dish. Combine remaining tomato sauce with salsa and oregano; mix well. Spoon over tortillas. Cover with waxed paper.

Microwave on high 5 to 6 minutes or until heated through, rotating dish once. Top with sour cream, olives and remaining cheese. Cover and let stand 5 minutes before serving.

Serves 5.

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~ Jessica