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Steak Enchiladas Using Leftover Steak
Looking for a good leftover steak recipe? Try these beef enchiladas, for a fun and delicious family meal that everyone will enjoy!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Dinner
Cuisine:
Tex-Mex
Servings:
8
people
Calories:
483
kcal
Author:
Dan from Platter Talk
Cost:
$10
Equipment
3-quart baking dish
Skillet
Ingredients
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.
Instructions
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 the bottom of a 3-quart baking dish.
Lay the tortilla out on a flat surface, dole out 3-4 tablespoons of meat mixture in each one 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.
Notes
These steak enchiladas can be made with any leftover beef.
You can use green enchilada sauce instead of red if desired.
Sometimes I line the baking pan with a can of salsa verde, for extra zing and flavor!
Reheat these in a foil-covered baking dish at 300°F for 15 minutes.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
44
g
|
Protein:
26
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Cholesterol:
62
mg
|
Sodium:
989
mg
|
Potassium:
572
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
615
IU
|
Vitamin C:
3.8
mg
|
Calcium:
216
mg
|
Iron:
4.2
mg