Beef Enchiladas

READY IN: 50mins
Recipe by Irmgard

My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too.

Top Review by ara6120

Your enchiladas rate 5 stars from us. We loved the addition of the sweet pepper and onion sauted. I had to use enchilada sauce since we didn't have taco sauce on hand, so I cut back a bit on the cumin. This is a great way to use up some left over beef roast. I shredded ours since we like it that way, I plan on trying this with chicken as well. For someone with a German sounding name you know how to russel-up some tasty Tex-Mex. Thanks!

Ingredients Nutrition


  1. In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
  2. Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
  3. Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
  4. Sprinkle with 1 tbsp.
  5. of the cheese.
  6. Fold the tortilla over the filling, overlapping the edges slightly.
  7. Arrange, seam side down, in an 11 x 7-inch baking dish.
  8. Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
  9. Sprinkle with the remaining cheese.
  10. Bake in a 350 degree F oven for about 30 minutes or until heated through.
  11. Sprinkle with green onions.

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