• 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


  1. Preheat oven to 375° and spray a 13 x 9 baking dish with a non stick spray right before filling.
  2. In a large frying pan or skillet cook ground beef over medium high heat, add onions and cook until meat is no longer pink.
  3. Add garlic to beef mixture and cook for an additional two or three minutes stirring occasionally. Drain grease and return to pan..
  4. Sprinkle seasonings, pepper, red pepper flakes and jalapenos over ground beef. Stir.
  5. Pour large can of enchilada sauce into meat mixture, stir until combined and cook over medium heat until hot and bubbly. Stir as needed.
  6. Open smaller enchilada sauce and pour a little bit into prepared baking dish. Set aside.
  7. 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.
  8. Roll and place each enchiladas in the baking dish.
  9. 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.
  10. 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
  11. Cover with foil and place baking dish on a baking sheet to catch any spillage.
  12. Bake for 60 minutes or until cheese is hot and bubbly.
  13. Carefully remove from oven and serve with sour cream, slice green onions, cilantro and sliced avocados, optional.

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