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Hearty Beef Enchiladas

By: Richard Clements

"My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. --Joylyn Trickel"

Rate/Review | Read Reviews (53)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 28 servings

Ingredients

1 pound ground beef
1 medium onion
1 (15.5 ounce) can chili beans, undrained
1 (10 ounce) can enchilada sauce, divided
1/2 cup salsa, divided
vegetable oil
7 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
2 tablespoons sliced ripe olives

Directions

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.