Beef 'n Bean Enchiladas

Beef ‘n’ Bean Enchiladas
from Quick Cooking magazine

3 Tbs. flour
1 tsp. salt, divided
1/4 tsp. paprika
1-1/2 c. milk
1 can (10 oz.) enchilada sauce
1 c. shredded cheddar
1 can (2-2/1 oz.) sliced olives, drained
3/4 lb. ground beef
1 medium onion, chopped
1 can (9 oz.) bean dip
1 can green chilies
1/8 tsp. pepper
1 large tomato, seeded and diced
9 corn tortillas (6 in.), warmed

Combine flour, 1/2 tsp. salt, paprika, milk, and sauce until smooth. Microwave, uncovered, on high for 2 minutes; stir. Cook 4-5 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Cover and microwave beef and onion on high for 5 minutes or until meat is no longer pink; drain. Stir in bean dip, chilies, pepper and remaining salt. Spoon about 1/3 c. meat mix and 1 Tbs. tomato down center of each tortilla; roll up tightly.
Place enchiladas seam side down in and ungreased 11x7 microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 10 minutes or until bubbly around edges, rotating dish twice.
(This recipe uses an 850-watt microwave)