Denise, a cashier at Wally World asked me for a beef enchiladas recipe that I had put in my article several years ago. I found two, I hope this is what she wants. If not, tune in next week and find the other one.
My daughter, Elaine, gave me this one. Every time she visits from Nevada she always makes us a batch.

• 24 corn tortillas
• 1 lb. cheddar cheese, shredded
• 1 lb. Monterrey Jack cheese shredded
• 2 lbs. ground meat
• 1 large jar Taco Bell Original thick  and chunky salsa
• 1 large onion chopped
• 2 cans chopped black olives
• 1 small skillet with 1 inch of oil in it.
• 1 package of taco seasoning in small pan warmed.
Season to taste, salt, pepper, red pepper is desired, any way you choose to season the ground meat.
We bought the cheese in blocks and shredded our own. You can buy it already grated for you, but, it is cheaper to do your own. I used my salad shooter to grind it with. Brown the seasoned meat, allow to cool and drain well.
Chop onion and mix with cheese and place olives in a large bowl. When meat is cooled add to cheese mixture.
In a 9×13 pan pour a little salsa in he bottom.
Fry the tortilla only until soft, dip in warmed taco sauce, add about 1/2 cup cheese mix in middle and roll up. Place in pan seam down. Repeat until pan is full and continue with another small pan. When you have used up all of the enchiladas add salsa to top and if there is cheese left sprinkle it on top. Bake on 350 about 20 minutes or until cheese is melted.
We serve a green salad with the enchiladas and that is all we have.
It is Gooder’n Syrup. Von