Enchiladas Ole

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	extra lean ground beef
14 1/2	ounces	tomatoes -- Tex-Mex style -- drained and diced
11	ounces	Mexican style corn
1	whole	red bell pepper -- minced
1	large	shallot -- finely minced
1	clove	garlic -- finely minced
16	ounces	fat-free refried beans
2 1/4	ounces	black olives -- chopped
2	tablespoons	olive oil
2	teaspoons	seasoned salt -- divided
1	teaspoon	seasoned pepper -- divided
1	teaspoon	cumin
1	tablespoon	chili powder
1/3	cup	low sodium catsup
6	ounces	no salt added tomato paste
16	ounces	no salt added tomato sauce
2	ounces	pimientos -- diced
4 1/2	ounces	green chilies -- diced
16		tortilla flour -- fajita size
1	cup	low sodium cheddar cheese -- shredded

Heat oven to 350°F.

Put tomato sauce, 1 teaspoon salt, 1/2 teaspoon pepper, green chilies, and pimentos into a blender and puree until smooth. You can also put into a small saucepan and use an immersion blender. Put sauce into a small saucepan and heat over medium until bubbling. Reduce heat to low and simmer for 15 minutes.

Add oil to large frying pan. Heat until medium. Add shallots, garlic, ground beef, and red peppers. Cook until no pink remains in meat and vegetables have softened.

Add tomato paste, chili powder, cumin, 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper. Cook until spices are fragrant about one minute.

Add corn, tomatoes, beans, olives, and catsup. Mix well and heat until warm.

In a 13"x9" dish spread 3/4 cup of tomato sauce in bottom of pan. Spread evenly.

Put beef mixture down the center of a tortilla. Fold sides and place seam side down in the sauce. Continue until you have eight bundles. Spread half the remaining sauce over enchiladas and sprinkle with half the cheese.

Put beef mixture in remaining tortillas and place a second layer on top of first. Spread the remaining sauce and cheese on top.

Cover pan with foil and bake in a 350°F oven for 30 minutes.

NOTES : You can also use the Mexican style cheese mix.

Makes 12 servings.

Per Serving: 859 Calories; 29g Fat (30.3% calories from fat); 28g Protein; 122g Carbohydrate; 8g Dietary Fiber; 36mg Cholesterol; 1763mg Sodium. Exchanges: 7 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.