Red Rolled Enchiladas - cooking recipe

Ingredients

1 1/2 lb. lean ground beef
1 (8 oz.) block Cheddar cheese, divided into 4 oz.
2 medium cans Old El Paso enchilada sauce, divided
1 small pkg. corn tortillas
1 can sliced black olives
1/4 c. vegetable oil

Preparation

Fry tortillas in oil in a small frying pan until soft, approximately 2 to 3 seconds on each side. Set aside. Place 1 tablespoon of sauce on each and stack. Brown ground beef and drain the fat off. Add one can sauce and simmer together for about 5 minutes or until the beef and sauce are well mixed. Fill tortillas with beef, 4 ounces cheese and olives. Roll and place into a 9 x 13-inch glass pan. Pour remaining sauce over the top and sprinkle the rest of the cheese and olives on top. Bake at 250\u00b0 for 10 to 20 minutes until cheese is melted. Makes 5 to 6 servings, depending on how many enchiladas you can make with this recipe. Also great to reheat. You may use Monterey Jack and can use more or less if you like cheesy enchiladas.