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!
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.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
Drizzle with the other can of enchilada sauce and remaining salsa. Sprinkle with cheese and olives.
Bake uncovered at 350° for 20-25 minutes.
To use one of the pans as a freezer meal - cover well and place in the freezer. If frozen, remove enchiladas from freezer, leave foil on pan and cook for approximately 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.