Enchiladas

Only the best enchiladas I've ever had.  And I don't normally like enchiladas.  Thanks to my friend, KayCee Hall, for the inspiration and 95% of the recipe.

Enchiladas

1 lb ground beef
1.5 tbsp taco seasoning (I used Fiesta Dip from Tastefully Simple)
1-4 oz  can diced green chiles
1-15 oz can black beans, drained and rinsed
3 green onion stalks, diced
1-4 oz small can chopped olives, drained
Burrito shells
1 lb Mozzarella Cheese, shredded
1 lb Mexican Cheese, shredded
1-10 oz can Old El Paso Mild Enchilada Sauce
1-10 oz can Old El Paso Medium Enchilada Sauce

1. Preheat oven to 325 degrees.
2. In a separate bowl, mix both enchilada sauces together.
3. In medium skillet, brown ground beef, drain and return to pan.
4. Add taco seasoning and stir well.
5. Off the burner add diced green chillies, black beans, chopped green onions and olives.
6. Divide filling between 5-6 burrito sized shells, put a handful of shredded mozzarella in each and roll up. You can also use small shells which fits more into the pan. 
7. Place in GREASED 9 x 13" pan, pour mixed enchilada sauce over burritos.
8. Top with shredded Mexican cheese. 
9. Cover with foil and bake at 350 degrees (325 degrees if using a glass pan for 30 min. 
10. Remove foil and bake for 10 more minutes.

You can make ahead and put in fridge.  When baking, add another 15-20 min baking time. 

Top with sour cream when serving, optional.

And these are amazing left over so next time, I will make a double batch!!

p.s.  I had some meat mixture left over.  It was amazing in taco salads.