BEEF ENCHILADAS by
10-1/2 pounds ground beef
7 (1 ounce) packets taco seasoning mix
3-1/2 cups chopped sweet onion
28 green onions, or to taste, chopped
7 (8 ounce) packages cream cheese, softened
7 cups chunky salsa
84 corn tortillas
7 cups shredded pepperjack cheese, divided
17-1/2 cups enchilada sauce
1-3/4 pounds sliced black olives
-1/2 pounds ground beef
(1 ounce) packets taco seasoning mix
-1/2 cups chopped sweet onion
green onions, or to taste, chopped
(8 ounce) packages cream cheese, softened
s chunky salsa
s shredded pepperjack cheese, divided
-1/2 cups enchilada sauce
-3/4 pounds sliced black olives
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
Bake in preheated oven until cheese melts completely, about 20 minutes.