4 lbs. ground beef
4 medium onions-chopped
4 cans (15-1/2 oz each) chili beans-undrained
4 cans (10 oz each) enchilada sauce-divided
1 jar (16 oz) salsa-divided
vegetable oil
28 corn or flour tortillias (8 inches)
4 cups shredded cheddar cheese
2 cans (2-1/4 oz each) sliced ripe olive-drained
Cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, 2 cans of enchilada sauce and 1 cup of salsa; set aside. In a skillet, heat 1/4 inch of oil, dip each tortillia in hot oil for 3 seconds on each side, or just until limp; drain on paper towel. Place 2/3 cup of beef mixture down the middle of each tortillia and roll up then place seam side down in four 13x9 inch baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olices. Bake uncovered at 350 degrees for 20-25 min. or until bubbly. Yields 28 servings

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