Ground Beef Enchiladas with Olives and Cheddar Cheese

On the menu tonight, Ground Beef Enchiladas. I’ve made enchiladas before but these are different in that I didn’t use a lot of sauce on top. I also added olives, which I don’t normally use, but it turned out delicious. Other enchilada dishes I have made used flour tortillas, but I used corn tortillas in this dish. The taste and texture changes were really nice.

Unlike a lot of enchiladas I’ve had, this one has a lot of veggies with the meat. I mentioned the olives but there are also onions and green bell pepper. This isn’t a spicy dish, but you could easily add a little cayenne pepper and or jalapeno (or hotter) peppers to give it some heat. The most interesting change I made was adding Chinese 5 spice. WHAT?? In enchiladas?? Yes! It was so good.

If you don’t eat meat, you could easily substitute the ground beef with Impossible burger. I hope the next time you are in the mood for enchiladas, you will try my version.

Ground Beef Enchiladas with Olives and Cheddar Cheese

Ground Beef Enchiladas with Olives and Cheddar Cheese

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By Patrick Dulmage Serves: 4-6
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Ground Beef Enchiladas with Olives and Cheddar Cheese


  • 1 lb ground beef
  • 1 green bell pepper, diced
  • 1 small Vidalia onion, diced
  • 1 14 oz can crushed tomatoes
  • 1 tsp Chinese 5-spice powder
  • 1/4 cup green olives, chopped
  • 12 6" corn tortillas
  • 2 cups medium cheddar cheese, grated
  • 1 cup Cotija cheese, crumbled
  • Kosher salt and pepper to taste
  • 2-3 Tbsp olive oil



Pre-heat the oven to 350 degrees


Pre-heat a large skillet with a little olive oil over medium-high heat


Add the onion and bell pepper to the pan and season with a little salt and pepper


Cook until the onions are translucent, about 5 minutes


Add the ground beef and season it with the 5-spice powder along with salt and pepper


Break up the ground beef and let it carmelize, another 5-10 minutes


Add the tomatoes and olives to the pan, stir to combine


Cook another 2-3 minutes and taste for seasoning


Remove and set aside


Heat some more oil in the pan and heat the tortillas on each side - 10-15 seconds per side


Place the cooked tortillas on a lined plate to absorb any excess oil


In a 13x9 baking dish, put down some of the meat mixture, about 1/2 cup


Start assembling the enchiladas. Put about 1/4 cup of mixture in the middle of tortilla along with a sprinkle of cheese


Roll the filled tortilla tightly and put in the baking dish seam-side down


Repeat until you've used all the tortillas and top the entire baking dish with some additional cheddar and Cotija cheese


Bake for 15-20 minutes until the cheese melts


Serve with some sour cream, salsa, and maybe some home-made guacamole

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