Hearty Beef Enchiladas (Taste of home)

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

28 servings

• 4 pounds ground beef
• 4 medium onions, chopped
• 4 cans (15½ ounces each) chili beans (Red kidney beans)
• 4  cans (10 ounces each) enchilada sauce, divided
• 1 jar (16 ounces) salsa, divided
• Vegetable oil
• 28 corn or flour tortillas (8 inches)
• 4 cups shredded cheddar cheese
• 2 cans (2¼ ounces each) sliced ripe olives, drained

1. In a dutch oven, cook beef and onions over medium heat until meat is no longer pink ; drain.
2. Stir in the beans, two cans of enchilada sauce and 1 cup salsa, set aside.
3. In a skillet, heat ¼ in. of oil ; dip each tortilla in hot oil 3 seconds on each side or just until limp, drain on paper towel.
4. Top each tortilla with two-third cup beef mixture ; roll-up and place seam side down in four 13-in. x 8-in. x 2-in. baking dishes.
5. Drizzle with remaining enchilada sauce and salsa ; sprinkle with cheese and olives.
6. Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

BON APPÉTIT