Ingredients
1 pound ground beef1 medium onion, chopped1 can (16 ounces) chili beans, undrained1 can (10 ounces) enchilada sauce, divided1/2 cup salsa, dividedCanola oil7 corn or flour tortillas (8 inches)1 cup shredded cheddar cheese2 tablespoons sliced ripe olives
Preparation
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside.
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.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
