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Creamy Beef Enchiladas

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1.5 lbs. ground beef
1 oz. packet taco seasoning mix
0.5 c. sweet onion, chopped
4 green onions, chopped
8 oz. package cream cheese
1 c. salsa
12ish small tortillas (we usually use wheat)
1 c. pepper jack or Mexican blend cheese, shredded
2.5 c. green enchilada sauce 
4 oz. black olives, sliced (optional)

1. Brown beef. Add taco seasoning and transfer ingredients to a large bowl, reserving drippings.
2. Cook both kinds of onions in the hot drippings until tender. Add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
3. Spread a thin layer of enchilada sauce around the bottom of a 12" dutch oven. Next, add a layer of tortillas (we usually tear them up to get an even layer). Add a layer of meat mixture. Finally, add a sprinkling of cheese.
4. Repeat step three until the ingredients are used up, usually about three to four layers of each.
5. Top with olives.
6. Bake at 350° F (16 briquettes above and 8 below) until cheese melts completely, about 20-30 minutes.

Serve with salsa and sour cream. Steps one and two can be done at home in the interest of time and cleanup.

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