In a large skillet brown the ground beef until done then add the onions and peppers and cook until tender.

Next, add the canned Rotel tomato mixture.

Next, add the taco seasoning and water. Stir to combine.

Simmer until the water cooks out and the sauce thickens.

Next, add enough of the enchilada sauce to coat the bottom of a large baking dish.

Next, assemble by spooning the beef mixture into a tortilla shell, along with some of the shredded cheese then fold and tuck ends rolling up.

Place the burrito into the baking dish. Repeat until the baking dish is full.

Sprinkle the remaining cheese on top of the burritos with black olives.

Cover with the remaining enchilada sauce.

Bake at 350 degrees 25-30 minutes until cheese is melted and sauce is hot and bubbly. Serve with a dollop of sour cream if desired.