INGREDIENTS
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1 lb. cubed beef stew meat (well trimmed of fat)
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1 (10-oz.) can red enchilada sauce
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9 corn toritllas
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2 cups shredded cheese(I use finely shredded packaged cheddar)
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1 (4-oz.) can fire-roasted diced green chiles, drained
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1 (3.8-oz.) can sliced black olives, drained
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1/4 cup chopped clilantro