Best Beef Enchiladas

Prepare enchilada sauce according to package instructions. Set aside.

Wrap the corn tortillas in wax paper and microwave for 1 minute to soften. Set aside.

Brown ground beef over medium heat with onion and garlic, cooking until meat is browned and onions are softened. If needed, drain any fat, then add 1/2 cup of the enchilada sauce to the meat mixture and give it a few stirs to moisten it.

Mix cilantro and green onion in a separate bowl and set aside.

To assemble, spray a 9×13 casserole dish with Pam or lightly oil. Pour about 1/4 cup of enchilada sauce in the bottom of the dish. Take one tortilla and dip it in the sauce, then fill with 1/10th of the meat mixture and about 2 tablespoons of cheese and 1 tablespoon of cilantro/green onion mixture. Roll the tortilla up enchilada style and place in casserole dish, seam side down. Repeat with remaining tortillas and filling. When all are assembled and in the dish, pour the remaining sauce over the top and sprinke with remaining cheese and cilantro/green onion mixture. Then top with sliced olives.

Bake, uncovered for 20 minutes in a 375F oven until cheese melts. This is especially good served with sour cream and guacamole and maybe a little pico de gallo on the side.