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5 from 20 votes

Steak Enchiladas and Beef Enchiladas - Easy Leftover Steak Recipes

Wondering what to do with leftover steak? Try this steak enchilada recipe for a good leftover meal the whole family will enjoy!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Tex-Mex
Keyword: leftover steak, leftovers meal, steak enchiladas
Servings: 8
Calories: 483kcal
Author: Dan from Platter Talk


  • 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
  • 1/2 cup red salsa
  • 3 10 oz. cans red enchilada sauce
  • 1/2 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.


Calories: 483kcal | Carbohydrates: 44g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 989mg | Potassium: 572mg | Fiber: 7g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 3.8mg | Calcium: 216mg | Iron: 4.2mg