This recipe is one of my favorites because it’s a 2-for-1 – make dinner one night and eat it for 2!!
I will make these enchiladas in 2 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer. The enchiladas will last for about 30 days in your freezer, so you can pull them out on a super busy night and dinner is done!
2 pounds lean ground beef
2 medium onions, chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (10 ounces each) red enchilada sauce
1 cup salsa, divided
16 flour tortillas (8-10″ each)
2 cups shredded cheddar cheese
1 can (2.25 ounces) sliced olives
- In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
- Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
- Get the next step on Six Sister Stuff (link here)