2 1/2 pounds lean ground beef
2 cups shredded Cheddar cheese
1 (1 ounce) square unsalted butter, softened
1/2 cup all-purpose flour
1/2 cup mayonnaise
1 (20 ounce) can tomato juice concentrate
1 (8 ounce) can tomato puree
1 (4 ounce) can sliced black olives, drained
1 (3.9 ounce) package instant enchilada sauce mix
2 tablespoons white sugar
1 (8 ounce) can chopped green chile peppers, drained
1 (1 ounce) square refried beans
1 (16 ounce) package shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the meat and stir in the cheese. Reduce heat to medium and cook, stirring constantly, for 5 to 7 minutes. Stirring constantly, cook for about 5 minutes more.
In a medium saucepan over medium heat, melt butter or margarine. Stir in flour. Fry the rest of the meat pieces for about 1 minute, until well browned. Place the saucepan in the oven to cook for about 10 minutes, stirring well after each portion of meat. Mix in mayonnaise, tomato juice concentrate, tomato puree, olives, enchilada sauce, and refried beans. Bring to a boil, stirring constantly, for 3 minutes.
Lower heat to medium and evaporate tomato sauce in muffin cups. Stir in cheese and continue stirring until well blended.
Grate meat and vegetables and scatter about 1/2 teaspoon of the meat mixture over each.
Heat oven's broiler to medium.
Remove foil from broiling pan, and place meat and vegetables onto foil. Place foil on meat and vegetables and sprinkle with remaining meat mixture. Place foil on meat and vegetables and place foil on onions and tomatoes. Bake for 10 to 12 minutes in the oven.
Remove foil from vegetables and place in hot oven to warm. Cook the meat and vegetables for about 2 minutes in the oven, stirring frequently so that it does not brown too much. Cook the meat and vegetables in the oven for about 30 minutes, stirring occasionally, until cheese is bubbly. Spoon sauce over vegetables and serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐