HEARTY BEEF ENCHILADAS

Hearty Beef Enchiladas image

Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 28 servings.

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 340 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.