Ingredients
- 2 lbs ground beef, cooked, drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp pepper
- 1/4 tsp red pepper flakes
- 2 Tbsp diced jalapenos (can use diced green chilies instead)
- 28 oz can red enchilada sauce
- 15 oz can red enchilada sauce
- 6.5 oz can black olives, sliced
- 3-4 cups sharp cheddar cheese, shredded
- 3-4 cups Monterey Jack cheese, shredded
- 16 large flour tortillas
Instructions
- Preheat oven to 375° and spray a 13 x 9 baking dish with a non stick spray right before filling.
- In a large frying pan or skillet cook ground beef over medium high heat, add onions and cook until meat is no longer pink.
- Add garlic to beef mixture and cook for an additional two or three minutes stirring occasionally. Drain grease and return to pan..
- Sprinkle seasonings, pepper, red pepper flakes and jalapenos over ground beef. Stir.
- Pour large can of enchilada sauce into meat mixture, stir until combined and cook over medium heat until hot and bubbly. Stir as needed.
- Open smaller enchilada sauce and pour a little bit into prepared baking dish. Set aside.
- Take one tortilla at a time, add a couple heaping spoonfuls of meat mixture into center of tortilla, followed by both types of cheese and about 5-6 olives.
- Roll and place each enchiladas in the baking dish.
- Once the bottom layer is filled, pour a little more enchilada sauce on top and then repeat by placing the remaining enchiladas on top of the first layer.
- Next, add any leftover meat mixture on top of the enchiladas then pour the remaining enchilada sauce over the enchiladas, top with remaining cheese and then add the olives
- Cover with foil and place baking dish on a baking sheet to catch any spillage.
- Bake for 60 minutes or until cheese is hot and bubbly.
- Carefully remove from oven and serve with sour cream, slice green onions, cilantro and sliced avocados, optional.