Ingredients
4 pounds ground beef4 medium onions, chopped4 cans (16 ounces each) chili beans, undrained4 cans (10 ounces each) enchilada sauce, divided1 jar (16 ounces) salsa, dividedCanola oil28 corn or flour tortillas (8 inches)4 cups shredded cheddar cheese2 cans (2-1/4 ounces each) sliced ripe olives, drained
Preparation
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.
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 four greased 13x9-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.
