This delicious meal came about in the aftermath of a visit to one of Wisconsin’s legendary supper clubs over this past weekend. If you’ve never been to a bona fide supper club, that would be reason enough to pay a visit to America’s Dairyland. Although we had only two of our boys with us, we ordered for three and received enough incredibly good tasting food to easily serve twice that many.
If you have some leftover meat that is too good not to recycle into another meal, enchiladas are a great way to put it to good use, especially if you have kids.
We’ve put other enchiladas together that are a minor variation to this recipe. Our chicken enchiladas feature a green enchilada sauce, complimented with some salsa verde. Both preparations are delicious and after making this I realized pork would also be a delicious ingredient to help you get your Tex-mex on.
Because we had gigantic portions of both ground sirloin and sirloin steaks from our supper club visit, we loaded these babies up and then added some pan roasted fresh sweet corn and black beans to the mix. This makes for an easy to put together use of leftovers and something the whole family will ask for again. And again. As one of our boys aptly declared at the conclusion of this meal, to you I say, “Olé!”
Never Miss Another Platter Talk Recipe
- 1 lb combination of leftover steak (finely chopped) or ground sirloin.
- 10 large tortilla wrappers
- 1 16 oz can low-sodium black beans.
- 1 tablespoon olive oil
- 2 ears fresh sweet corn, or 2 cups frozen sweet corn.
- 1 small white onion, diced (optional)
- 1 4 oz. can chopped chili peppers
- ½ cup red salsa
- 3 10 oz. cans red enchilada sauce
- ½ cup chopped cilantro leaves
- 2 cups shredded cheese.
- Preheat oven to 350 degrees F.
- Spray to 9 x 11 baking dishes with non-stick coating.
- Heat olive oil in skillet over medium heat, add corn and saute till browned.
- Add onions and saute until soft and translucent, if desired.
- In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
- Using 1 can of enchilada sauce, coat bottoms of both baking dishes.
- Lay tortilla wrappers out on flat surface, dole out 3-4 tablespoons of meat mixture in each wrapper and roll into enchilada.
- Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
- Sprinkle remaining shredded cheese on top of both pans.
- Place in oven for 30 minutes, uncovered.
- Serve with sour cream and garnish with additional salsa and cilantro if desired.
Oh you guys! These look incredible! Making my mouth water!!!
Thanks, Kecia. These were so easy and so delicious!
I am big on utilizing left overs and these steak and beef enchiladas are beautiful. Your site is so different and you have done a nice job.
Thanks, Patty. It never ceases to amaze me what you can do with some leftovers and a little imagination… We love hearing from you, as always. Thanks again.
Loving your new look! And loving these enchiladas!
Thanks, Renee, we have worked hard on the new site but on the other hand, these enchiladas were a snap to put together!
Love the new blog look! Now I have to tell you if you’re missing 2 to 3 of those delicious steak enchiladas. ..well I snuck in and stole them! Brilliant recipe!
Thanks, Heidy. These little wrapped wonders are always delicious!
Dan and Scott, spotted these bad boys over on Instagram…so glad to come over for a closer look. That final shot with the beef peeking out of the tortilla slays. Love the remodel of your place too. Cheers!
Brook our dear friend, How great to hear form you. If only you had been here to sit at our table for these babies; they truly are enjoyable at any time of the year. Thanks for noticing our new look; we like it too and look forward to more visits from you. Happy autumn!
These look amazing. Will have to try them. Thank you for sharing at Share It One More Time. Cathy
Hi there, passing by from Wednesday’s weekly linkups.
Oh boy these enchiladas look soooo good!!! Your pictures are make me hungry…I could definitely go for one of these right now 😀
Have a wonderful day.
Toodles,
Tammy
Looks amazing guys! Pinned and sharing on FB
Thanks, Robin. Our family enjoyed these and I’m betting yours will too!
Wow this looks fantastic ! Thank you so much for sharing it on #PureBlogLove, definitely a great recipe and btw—–Now I’m craving steak and beef enchiladas guys!!!
Thanks, Heidy. These were great; especially as a second time arounder!
An easy recipe which is always my favorite, Steak Beef Enchiladas is a great fall recipe. Thanks so much for sharing with Foodie Friends Friday this week. Pinned/sharing.
Thanks for having us!!
Hi guys, just the perfect timing for enchadillas. Yummy.
Thanks!
These look awesome!! And what a great way to use leftover meat!!
Thanks Maria, we were pretty happy with this dish!
OMGosh, you guys! We love enchiladas and this looks incredible!! Pinned and scheduled to share on my FB page – thanks so much for linking up to Freedom Fridays!
Thanks for hosting! We sure enjoyed bringing these 🙂
Gentlemen! This looks so amazing! Yum! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love partying with you! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
Thanks for the wonderful comments, and of course hosting!
I have never made enchiladas but this makes me want to! How yummy! I would love if you linked this up on my blog for Crafty Chaos Tuesdays! Thanks so much for sharing!
What an awesome photo. Making me very hungry!
Thank you, KC!
I love using leftovers and enchiladas can be so full of flavor. This is such a terrific recipe for these cold days ahead.
Thanks so much, Joanne. These are always a hit with our gang.
I am a big lover of Enchiladas and what a great way to use leftover beef!! I love them either red or green!!
Thanks for the comments, Evelyn and I feel the same way!
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
OMG delicious Dan! I could eat a panful!
I am a sucker for Mexican food! Mouthwatering now! So glad you decided to link up with me, because I’ve featured this on Worthwhile Wednesdays tonight!
~Allie http://www.craftyallieblog.com
I’m new to your blog and am thrilled to have found it. Delightful! Making the enchiladas tonight. I look forward to reading more.
We are thrilled to read your kind comments, Carol, and happy that you found us!
I love that you recycled restaurant leftovers!!! How clever!!
I do so love enchiladas! And I haven’t made them in a few years — time to rectify that!
I love enchiladas and I agree they’re so customizable so a great way to use up leftovers. Love the black beans and corn 🙂
Enchiladas are our favorite dinner as family! Being vegetarians, we stick to cheese and/or spinach, but it should taste delicious with any filling.
What a perfect cold weather meal. I love spicy casseroles for the winter months!