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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 28 |
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Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California Ingredients:
4 pounds ground turkey or beef |
4 medium onions, chopped |
4 cans (16 ounces each) chili beans, undrained |
4 cans (10 ounces each) enchilada sauce, divided |
1 jar (16 ounces) salsa, divided |
canola oil |
28 corn or flour tortillas (8 inches) |
4 cups (16 ounces) shredded cheddar cheese |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
Directions:
1. In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside.
2. In a small 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.
3. Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13-in. x 9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 28 servings.
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