Easy Beef Enchiladas

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 350º 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.