Beef Enchiladas

First, brown the hamburger until almost cooked through. Add the onion and red bell pepper and continue cooking on medium heat until veggies are a little soft and meat is cooked completely.

Next, drain the hamburger mixture of any excess fat and add 1/3 of the enchilada sauce to mixture. Return to heat and simmer the mixture until all the liquid (sauce) is cooked into the meat.

While you are waiting for the meat to absorb the sauce, you can heat a small skillet on medium-low heat. Add canola or vegetable oil and heat slightly. Carefully add the tortillas (one at a time) and heat on each side for 5-8 seconds or until soft. Remove from the pan and place on a paper towel or napkin lined plate.

Next, get a 9x13 or 10x14 baking dish. Pour 1/4 of the remaining enchilada sauce in the bottom of the pan. Use just want enough to coat the bottom, so the enchiladas don't stick. My picture is showing both a red and green sauce. 

Put 2-3 Tbsp. of meat mixture into a corn tortilla. Sprinkle with a little cheese and gently roll up.

Place rolled enchilada into prepared pan. Line up as you make them, placing the seam side down.

Next, top enchiladas with any extra meat.

Top enchiladas with the remaining enchilada sauce.

Top with cheese, cilantro and black olives.

Cover with foil and bake at 375° for 40 minutes. Remove foil and bake for another 10 minutes. I usually put extra cheese on top! 

Remove enchiladas from oven and let cool 5 minutes before serving. Top with sour cream, salsa or your choice of sauce. Enjoy!