1 lb. lean ground beef
1 small onion, chopped
1 10-oz. can medium-spiced enchilada sauce
1 2.25-oz. can sliced black olives, drained
1 8-oz. can whole kernel corn with red and green peppers, drained
4 8-in. flour tortillas
1 16-oz. can refried beans
4 tomato slices
6 oz. (1 1/2 c.) shredded cheddar cheese or Mexican-blend cheese, divided
1/2-3/4 c. sour cream
1 medium avocado, peeled, pitted, sliced
4 oven-proof, 1 1/2 c. size ramekin dishes (about 5 1/2 in. wide and 2 1/2 in. deep)
In a medium skillet, cook ground beef and onion until meat is no longer pink; drain.Add the enchilada sauce, olives and corn; cook and stir 3 to 4 minutes or until heated through. Place one tortilla in bottom of each ramekin dish, allowing tortilla to overlap sides of dish. Spread refried beans equally among the four dishes, then spread meat mixture over beans. Place dishes on a baking sheet. Bake, uncovered, at 350° for 25 minutes. Place 1 tomato slice on top of each; sprinkle each with 1/4 cup cheese. Bake until cheese is melted, about 5 minutes; remove from oven. To serve, dollop each dish with sour cream; sprinkle with remaining cheese. Stand two avocado slices, one on each side of each dish, facing toward the center to resemble hat ties.
Marilyn Partington Frame, Traverse City
