Hearty Beef Enchiladas

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   In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in beans, 2 cans enchilada sauce and 1 cup salsa; set this aside. In a skillet, heat 1/4-inch 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 4 (13 x 9 x 2) baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350u00b0 for 20 to 25 minutes or until bubbly. Serves 28.

* Per serving · 4 servings · Values may vary.

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