1 pound beef brisket
1/2 cup vegetable oil
1 onion, thinly sliced
1 cup sliced green olives
1 cup diced carrots
1 (16 ounce) can enchilada sauce
1 (1.5 ounce) package taco seasoning mix
1 (4 ounce) can beef broth
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish or 9x13 inch baking dish.
In a large skillet heat oil over medium heat. Saute beef in oil until browned and no longer pink. Stir in onion, green olives, carrots, enchilada sauce and taco seasoning mix. Reduce heat to medium, and simmer for 5 minutes. Stir in broth to cover and simmer for 5 minutes.
Bake uncovered in preheated oven for 20 to 25 minutes, or until meat is tender. Remove meat from oven and let cool for 10 minutes. Set aside.
Meanwhile, dissolve cream cheese in water and whisk into beef mixture, stirring until smooth. Return to heat and stir in cream cheese.
Return meat to oven and stir into remaining cream cheese mixture. Bake for an additional 30 minutes, stirring about every 5 minutes.