Not so Traditional Beef Enchiladas

Ingredients

• 2 lbs beef (any roast will do)
• 2 (8 ounce) cans Mexican-style tomatoes
• 12 taco size flour tortillas
• 2 cups grated cheddar cheese
• 1 (4 ounce) can sliced olives
• 1 3/4 ounces hot taco seasoning (optional)

Directions

1. 1

   Add to crock pot roast, canned tomatoes and enough water to cover roast.

2. 2

   You may add salt and pepper, or for a spicier enchilada add a packet of hot taco seasoning.

3. 3

   Cook on low for 8 hours.

4. 4

   Remove beef from the broth and transfer to a mixing bowl.

5. 5

   With 2 forks moving in opposite directions, "pull" apart beef into shredded beef.

6. 6

   Roll generous portions of beef into each tortilla and lay side by side in a casserole dish.

7. 7

   Pour leftover broth and tomatoes from the crock pot over the entire dish.

8. 8

   Cover with grated cheese.

9. 9

   Add olives over cheese.

10. 10

    Bake at 350°F for 20 minutes until cheese is well melted.

11. 11

    Optional to serve with sour cream and sliced green onion on top.