Hearty Beef Enchiladas
- 4 lb. ground beef
- 4 medium onions, chopped
- 4 (15 oz.) cans chili beans
- 4 (10 oz.) cans enchilada sauce, divided
- 1 (16 oz.) jar salsa, divided
- 28 (8-inch) flour tortillas or corn
- 4 c. (16 oz.) shredded cheese
- 2 (2 1/4 oz.) cans ripe olives, sliced and drained
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in beans, 2 cans enchilada sauce and 1 cup salsa; set this aside. In a skillet, heat 1/4-inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels. Top each tortilla with 2/3 cup beef mixture; roll up and place seam side down in 4 (13 x 9 x 2) baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350u0b0 for 20 to 25 minutes or until bubbly. Serves 28.
ground beef, onions, chili beans, enchilada sauce, salsa, flour tortillas, shredded cheese, ripe olives
Taken from www.cookbooks.com/Recipe-Details.aspx?id=69459 (may not work)