Rating: 4.5 stars
87 Ratings
  • 5 star values: 67
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I made this up because I love cream cheese.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.

  • Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.

  • Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.

  • Bake in preheated oven until cheese melts completely, about 20 minutes.

Cook's Note:

You could sneak in chopped fresh spinach.

Nutrition Facts

655 calories; protein 32.6g; carbohydrates 42.4g; fat 39.8g; cholesterol 135.7mg; sodium 1421mg. Full Nutrition
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