BEEF ENCHILADAS II

BEEF ENCHILADAS II

1-1/2 pounds lean ground beef
1-1/2 pounds small onion, chopped
1-1/2 (15-oz.) packages dry enchilada sauce mix
16 (10-inch) flour tortillas
3-1/4 cups shredded Cheddar cheese
1-1/2 (2.25 oz.) cans sliced black olives, drained

You have scaled this recipe’s ingredients to yield a new amount (16). The directions below still refer to the original recipe yield (10)


Preheat oven to 350^. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.

Prepare the enchilada sauce according to package directions. Pour ¼ cup of the sauce into the bottom of a 9x13-in.-backing dish.

On each flour tortillas, place equal portions of ground beef mixture and about 1-oz. of Cheddar, reserving at least ½ cup cheese. Then tightly roll the tortillas and place seam side down in the baking dish.

Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.

Bake in preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is thoroughly melted.


Yield: 16 servings