Make Chef Ryan Scott's Mavericks tomatillo beef and olive enchiladas

Amp up your cooking game with an easy recipe you can whip up in 30 minutes or less.

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Make chef Ryan Scott's Mavericks Tomatillo Beef and Olive Enchiladas in a flash with just a few ingredients that you probably already have in your pantry.

Ingredients

1 yellow onion, peeled and grated
1 tablespoon minced garlic
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons garlic salt
4-ounces can sliced black olives
2 12-ounce cans green enchilada sauce
14 corn tortillas
2 cups shredded cheddar/jack cheese

Preparation

In a large casserole dish, saute the grated onion and garlic in olive oil over medium-high heat. Add the ground beef and brown until the liquid has evaporated. Add the spices and toast for one minute until fragrant. Transfer the beef to a bowl and add the drained black olives.

Pour one jar of sauce into the warm pan used to cook the beef. Dip the corn tortillas in the sauce and fill with the beef mixture. Place the rolled and filled tortillas in the pan with the sauce and cover with the second can of enchilada sauce. Top with the shredded cheese and bake at 400 F with the lid on until the cheese melts and the sauce is bubbly -- about 15 minutes.