Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 medium onion

  3. 1 (15 1/2 ounce) can chili beans, undrained

  4. 1 (10 ounce) can enchilada sauce, divided

  5. 1/2 cup salsa, divided vegetable oil

  6. 7 (8 inch) flour tortillas

  7. 1 cup shredded Cheddar cheese

  8. 2 tablespoons sliced ripe olives

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook beef and onions 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 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 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly. ');


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