Beefy Enchilada Name: Belinda Hurley Base: Camp Lejeune Recipe: 12 Corn tortillas 1 can enchilada sauce mix 1 lb. ground beef 2 tbsp. instant minced onion or 1/2 cup chopped fresh onion 2 cups shredded Cheddar or Monterey Jack Cheese 1/4 cup chopped or sliced black olives (optional) In a medium saucepan prepare enchilada sauce mix as directed on the package. In a large frying pan, brown the ground beef and onion. Drain excess fat. Stir 1/2 cup enchilada sauce into the meat mixture. To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the cheese is melted. Serve