Salsa Verde Enchiladas

Preheat oven to 350°. Set aside half of the cheese. In a blender, combine the salsa, garlic, cilantro and jalapeño (if using). Blend until very smooth and set aside.  In a large nonstick skillet over medium high heat, heat oil. Add ground meat and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add taco seasoning and cook for another minute. Transfer cooked meat to a bowl.  Without wiping out the pan, add refried beans and cook over medium low heat until just heated through, 2 to 3 minutes. Sprinkle ground meat on top of the beans in the pan.  Pour half of the blended green sauce into a 9” x 13” baking dish. Spread each tortilla with about ⅓ cup of the beans and meat filling and a sprinkling of the remaining cheese. One at a time, roll the tortillas and place them seam-side down in the baking dish until all tortillas have been used. Pour the remaining sauce over the tortillas and top with the reserved cheese. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is bubbly and melted.