INGREDIENTS
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1 pound lean ground beef
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1 tablespoon olive oil
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1/2 small yellow onion, grated or finely chopped
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2 teaspoon smoked paprika
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1 teaspoon cumin
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1 tablespoon New Mexico chili powder
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 (14.5 oz) can fire roasted diced tomatoes
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1 (15 oz) can black beans, rinsed and drained
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1 1/2 cups frozen sweet corn
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1 (4 oz) can fire roasted diced green chiles
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1 (10 oz) can enchilada sauce
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12 8” large flour tortillas
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12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
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6 oz can sliced olives, drained
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2 scallions, finely chopped
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2 tablespoons chopped cilantro
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