Easy Beef Enchiladas

This is also great with leftover chicken, shredded pork or turkey. Serve
with a green salad or beans and rice.

1 lb. lean ground beef
1 small onion, chopped
3 cans (about 15 oz. ea.) beanless chili
10 (10") flour tortillas
2 cups shredded Cheddar cheese
1 can (2.25 oz.) sliced black olives, drained

Preheat oven to 350 F. In a medium skillet over medium high heat, saute
the ground beef and onion until beef is evenly browned and onion is
tender. Pour 1 can of chili into the bottom of a 9" x 13" baking pan. On
each flour tortilla, place an equal portion of the ground beef mixture and
about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese to
top casserole. Then tightly roll the tortillas and place seam side down in
the baking dish. Pour the remaining 2 cans of chili over the top of the
enchiladas and sprinkle with the remaining cheese and olives. Bake for 20
to 30 minutes, or until the sauce is bubbly and cheese is thoroughly
melted.

Makes 10 servings.

Jenn B In SWMO


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