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Hearty Beef Enchiladas

4 pounds Ground Beef
4 medium Onions, chopped
4 cans (15½ oz. ea) Chili Beans, undrained
4 cans (10 oz ea) Enchilada Sauce, divided
1 jar (16 oz) Salsa, divided
Vegetable Oil
28 Corn or Flour Tortillas (8 in)
4 cups (16 oz) Shredded Cheddar Cheese
2 cans (2¼ oz ea) sliced Ripe Olives

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in beans, two cans of enchilada sauce and 1 cup salsa; set aside. In a skillet, heat ¼ 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” x 9” x 2” 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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