INGREDIENTS
1 lb
lean ground beef
1 15 ounce can
mild enchilada sauce
1 8 ounce can
tomato sauce
2 tsp
taco seasoning
1 16 ounce can
pinto or black beans, rinsed and drained
1 4 ounce can
mild diced green chiles
2 cups
shredded cheese, divided (I used sharp cheddar and Monterey Jack)
1 2.25 ounce can
sliced olives, drained
3
green onions (chopped)
1
red ripe tomato (diced)
2 tbsp
chopped cilantro
3 tbsp
sour cream