Type what you have

Ingredients

• ✓ black olive
• corn tortilla
• mozzarella cheese
• avocado
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
4. 4 Cut the quesadillas into triangles and serve.

By Cody

Ingredients

• ✓ black olive
• cream cheese
• chili
• cheddar cheese
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn

Ingredients

• ✓ black olive
• chicken breast
• salsa
• flour tortilla
• vegetable oil

Instructions

1. 1 Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
2. 2 Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
3. 3 Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
4. 4 Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.

By GIPSY

Ingredients

• ✓ black olive
• chili beef soup
• taco sauce
• onion
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
3. 3 Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
4. 4 Cook in the preheated oven 10 minutes, or until the cheese has melted.

By Betty

Ingredients

• ✓ black olive
• ground beef
• taco seasoning
• refried bean
• salsa
• corn chip
• corn kernel
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
3. 3 Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
4. 4 Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
5. 5 Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

By oldfashionfusion

Ingredients

• ✓ black olive
• cooking spray
• corn
• cheddar cheese
• green chili
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ black olive
• sour cream
• tomato
• green chile pepper
• ranch salad dressing mix
• cheddar cheese

Instructions

1. 1 Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

By Shawn Hoffman Zimmerman

Ingredients

• ✓ black olive
• monterey jack cheese
• tomato
• green chile
• green onion
• white corn
• salad dressing

Instructions

1. 1 In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.

By Judi

Ingredients

• ✓ black olive
• ground beef
• onion
• enchilada sauce mix
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.
3. 3 Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.
4. 4 Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.
5. 5 Place rolled tortillas seam side down in the baking dish.
6. 6 Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.
7. 7 Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.
8. 8 Garnish to taste and serve with your favorite side. Enjoy!

By Becky

Ingredients

• ✓ black olive
• zucchini
• cooking spray
• taco seasoning mix
• red onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• ground beef
• russet potato
• taco seasoning mix
• lettuce
• mexican cheese blend
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken thigh
• red enchilada sauce
• cheddar cheese
• green onion
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken broth
• tomato sauce
• taco seasoning mix
• instant rice
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Ingredients

• ✓ black olive
• chicken thigh
• adobo seasoning
• flour tortilla
• mexican cheese blend
• onion
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ black olive
• cooking spray
• corn tortilla
• cheddar cheese
• onion
• green chile enchilada sauce
• mexican cheese blend

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
2. 2 Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

By Culinary Envy

Ingredients

• ✓ black olive
• macaroni
• salsa
• mayonnaise
• green pepper
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Ingredients

• ✓ black olive
• tuna
• green onion
• celery
• salsa
• sour cream
• cumin
• iceberg lettuce
• taco shell

Instructions

1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Ingredients

• ✓ black olive
• cheddar cheese
• sour cream
• chicken
• onion
• flour tortilla
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
3. 3 Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
4. 4 Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
5. 5 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Barbara Hall

Ingredients

• ✓ black olive
• cheddar cheese
• mayonnaise
• jalapeno pepper
• garlic powder
• hot pepper sauce
• tomato
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
3. 3 Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

By Ingrid

Ingredients

• ✓ black olive
• ground beef
• taco seasoning mix
• water
• onion
• green leaf lettuce
• cherry tomato
• cheddar cheese
• monterey jack cheese
• salsa
• jalapeno pepper
• sour cream
• corn chip

Instructions

1. 1 Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
2. 2 Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

By Amy Tapscott Harvel

Ingredients

• ✓ black olive
• refried bean
• jalapeno salsa
• tortilla chip
• pepper jack cheese
• green bell pepper
• onion
• lettuce

Instructions

1. 1 Gather all ingredients. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
2. 2 Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
3. 3 Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
4. 4 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

By Andrea Parker

Ingredients

• ✓ black olive
• enchilada sauce
• salsa
• corn
• corn tortilla
• egg
• colby cheese
• sour cream

Instructions

1. 1 Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2. 2 Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3. 3 Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

By Good EatNZ

Ingredients

• ✓ black olive
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• oil
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ black olive
• ground beef
• sloppy joe sauce
• refried bean
• flour tortilla
• cheddar cheese
• sour cream
• red onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm tortillas over medium-low heat on a flat skillet.
4. 4 Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

By Lindsay G

Ingredients

• ✓ black olive
• chicken breast
• cumin
• green enchilada sauce
• potato
• butter
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
3. 3 Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
4. 4 Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken breast
• chipotle barbecue sauce
• onion
• chile-garlic sauce
• flour tortilla
• cheddar cheese
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
3. 3 Shred cooled chicken and transfer to a saucepan. Add BBQ sauce, onion, and chile-garlic sauce; stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
4. 4 Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

By jerryhillis

Ingredients

• ✓ black olive
• sour cream
• cream cheese
• taco seasoning mix
• iceberg lettuce
• cheddar cheese
• tomato
• green bell pepper

Instructions

1. 1 Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.
2. 2 Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.

By Rose Starkowicz

Ingredients

• ✓ black olive
• refried bean
• corn tortilla
• cooking spray
• mexican cheese blend
• tomato
• green onion
• cilantro

Instructions

1. 1 Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
2. 2 Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
3. 3 Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
4. 4 Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
5. 5 Sprinkle Mexican cheese blend over refried beans.
6. 6 Carefully transfer a tortilla pizza back to the skillet, bean side up.
7. 7 Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
8. 8 Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
9. 9 Slice pizzas to serve.

By lucylove

Ingredients

• ✓ black olive
• ground beef
• onion
• salsa
• refried bean
• green chile pepper
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
3. 3 Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
4. 4 Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

By ANNIE HIGHTOWER

Ingredients

• ✓ black olive
• lasagna noodle
• ground beef
• water
• hot taco seasoning mix
• mexican cheese blend
• spaghetti sauce
• taco sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
5. 5 Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
6. 6 Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

By Hawn