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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!
Ingredients
- 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
Read More: Hearty Ground Beef Enchiladas
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