Ingredients
The following ingredients have 28 Servings
- 4 pounds ground beef
- 4 medium onions, chopped
- 4 cans (16 ounces each) chili beans, undrained
- 4 cans (10 ounces each) enchilada sauce, divided
- 1 jar (16 ounces) salsa, divided
- Canola oil
- 28 corn or flour tortillas (8 inches)
- 4 cups shredded cheddar cheese
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
Instruction
- 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.
