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Hearty Beef Enchiladas
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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 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |