Hearty Beef Enchiladas - cooking recipe

Ingredients

4 lb. ground beef
4 medium onions, chopped
4 cans (15 1/2 oz.) chili beans, undrained
4 cans (10 oz.) enchilada sauce, divided
1 jar (16 oz.) salsa, divided
Vegetable oil
28 corn or flour tortillas (8 inches)
4 c. (16 oz.) shredded cheddar cheese
2 cans (2 1/4 oz.) sliced ripe olives, drained

Preparation

In a Dutch oven, 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.
In a skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.