1/1 Photo of Beef Enchiladas
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.
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Units: US | Metric
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 sweet green pepper, sliced
- 1 sweet red peppers or 1 yellow pepper, sliced
- 1 clove garlic, minced
- 2 cups cubed cooked roast beef
- 1 1/2 cups taco sauce
- 1 teaspoon cumin
- 6 7-inch flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons chopped green onions
- 1In 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.
- 2Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
- 3Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
- 4Sprinkle with 1 tbsp.
- 5of the cheese.
- 6Fold the tortilla over the filling, overlapping the edges slightly.
- 7Arrange, seam side down, in an 11 x 7-inch baking dish.
- 8Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
- 9Sprinkle with the remaining cheese.
- 10Bake in a 350 degree F oven for about 30 minutes or until heated through.
- 11Sprinkle with green onions.
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Nutritional Facts for Beef Enchiladas
Serving Size: 1 (211 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 326.8
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 7.6 g
- Cholesterol 28.2 mg
- Sodium 841.4 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 2.9 g
- Sugars 7.1 g
- Protein 10.6 g
The following items or measurements are not included: