Ingredients
6
6 servings
- •1.5 pounds ground beef
- •1 (1 ounce) packet taco seasoning mix
- •0.5 cup chopped sweet onion
- •4 green onions, or to taste, chopped
- •1 (8 ounce) package cream cheese, softened
- •1 cup chunky salsa
- •12 corn tortillas, warmed
- •1 cup shredded pepper Jack cheese
- •2.5 cups enchilada sauce
- •1 (4 ounce) can sliced black olives, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
- Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
- Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
- Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
- Bake in the preheated oven until cheese melts completely, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 655
- Carbohydrate: 42g
- Fat: 40g
- Fiber: 6g
- Protein: 33g
- Sugar: 4g
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