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Ingredients
- 4 lbs. ground beef
- 4 med. onions, chopped
- 4 cans (15 1/2 oz. ea.) chili beans, undrained
- 4 cans (10 oz. ea.) enchilada sauce, divided
- 1 jar (16 oz.) salsa, divided
- vegetable oil
- 28 corn or flour tortillas
- 4 cups shredded cheddar cheese
- 2 sm. cans sliced rip olives, drained
Preparation
Step 1
In a large skillet or dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. In a skillet, heat 1/4" 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 four 13x9x2" baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.