Beef Enchiladas

Beef Enchiladas created by CountryLady

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
  • Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
  • Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
  • Sprinkle with 1 tbsp.
  • of the cheese.
  • Fold the tortilla over the filling, overlapping the edges slightly.
  • Arrange, seam side down, in an 11 x 7-inch baking dish.
  • Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
  • Sprinkle with the remaining cheese.
  • Bake in a 350 degree F oven for about 30 minutes or until heated through.
  • Sprinkle with green onions.
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RECIPE MADE WITH LOVE BY

@Irmgard
Contributor
@Irmgard
Contributor
"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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  1. Kim S.
    Whoa! My daughter looked this recipe up (a new Recipezaar convert) and used leftover roast beef to make these. They were spectacular!! Delicious, and I don't think it's just because someone cooked them for me :) This is a keeper--we all loved it!
    Reply
  2. 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!
    Reply
  3. thurstondonnie
    I had leftover pot roast so I used this and followed the recipe. It had great flavors but not too much heat, which was a compromise for us. I like it hot and my DH likes it mild, so this was kind of in between. DH enjoyed it as much as I did, so it's a keeper to be made again!
    Reply
  4. M. Joan
    We loved your recipe, Irmgard. I simmered some boneless beef ribs to use for this dish. The pepper, onion, beef, etc. is so delicious, you could eliminate the cheese inside the enchiladas and just add cheese over the top. We added sour cream at the table. Thanks for a great recipe! M.Joan
    Reply
  5. TSwearingen
    All I had was stew meat, so I boiled it in a fajita seasoning packet for a couple hours,added some jalepeno's, then continued the recipe. It was an excellent recipe,easy, that I WILL use again! It is one of the more authentic tasting enchilada recipes I have had. My hubby LOVED it! Thanks for the excellent recipe!
    Reply
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