Total Time
Prep 15 mins
Cook 40 mins

Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not

Ingredients Nutrition


  1. Saute the onion & garlic until the garlic is fragrent & the onion is soft.
  2. Add the sweet peppers for a minute.
  3. Remove from heat add beef and 1/2 cup taco sauce.
  4. Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.
  5. Sprinkle with 1 tbsp of cheese.
  6. Fold the tortilla sides up so they overlap slightly.
  7. Place them side by side, seam side down, in a 11x7 baking dish.
  8. Spoon the remaining Taco sauce over them.
  9. Spoon the sour cream in a line down the middle.
  10. Sprinkle with the remaining cheese.
  11. Bake in 350F degrees oven for about 30 minutes.
Most Helpful

Wonderful, quick and different! We had a large leftover BBQ'd steak which I cubed. Followed your directions except for the addition of cumin to the onion/pepper medley. Purchased an excellent green salsa and added to the mixture. Poured a red salsa over the assembled batch and topped with fat free sour cream. Very filling indeed!

Highland Lass January 16, 2003

I made these the other night with my leftover roast, and it came out so yummy! The only change I made was to use a can of enchilada sauce versus the taco sauce. I will use this again for sure, thanks for posting!

children from A to Z January 28, 2011

Had lots of left over roast beef that I shredded (we prefer shredded to the cubed). I had to use enchilada sauce since that was what was in the cupbpoard. But what made this a great recipe was the addition of the peppers and onions which I sauted. We LOVED these enchilads. Thanks for a great dinner idea, Bergy.

~ara April 30, 2009