Printable | Taste of Home

Hearty Beef Enchiladas

4 pounds ground beef
4 medium onions, chopped
4 cans (15-1/2 ounces each) chili beans, undrained
4 cans (10 ounces each) enchilada sauce, divided
1 jar (16 ounces) salsa, divided
Vegetable oil
28 corn or flour tortillas (8 inches)
4 cups (16 ounces) shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained

In a 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 in. of oil. Dip

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Hearty Beef Enchiladas cont.

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 13-in. x 9-in.
baking dishes. Drizzle with remaining enchilada sauce and salsa.
Sprinkle with cheese and olives. Bake, uncovered, at 350° for
20-25 minutes or until bubbly.

Yield: 28 servings.