In a large skillet over medium heat, sauté the ground beef for 5 minutes. Add the onion and garlic, and sauté until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the olives, green chile with tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.