Hearty Beef Enchiladas

Directions

1. In a stock pot, 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.
2. In a small 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.
3. Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13x9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.