STEAK ENCHILADAS
This Steak Enchiladas recipe is a wonderful twist on a classic Mexican dish, bringing the rich flavors of tender steak and ground beef together with a spicy cheese blend, all wrapped in soft flour tortillas and smothered in a savory red enchilada sauce. It’s a dish that promises to satisfy your cravings for something hearty, flavorful, and comforting.
Why You’ll Love These Steak Enchiladas:
- Flavorful Combination: The mix of New York Strip steak and ground beef creates a meaty, tender filling that’s hard to resist.
- Easy to Prepare: Despite its gourmet appeal, this dish is straightforward to make, making it perfect for busy weeknights or impromptu gatherings.
- Versatility: The recipe can be tailored to suit your taste preferences, whether you want to adjust the spice level, experiment with different cheeses, or add other ingredients like beans.
- Perfect for Any Occasion: Whether it’s a casual family dinner, a festive holiday meal, or a potluck, these enchiladas are sure to be a hit.
Key Ingredients:
- Steak: New York Strip steak is recommended for its flavor and tenderness.
- Ground Beef: Adds extra meatiness and texture.
- Cheese: A spicy cheese blend elevates the dish with creamy, melty goodness.
- Enchilada Sauce: The heart of the dish, providing rich, complex flavors.
Serving Suggestions:
Enjoy these steak enchiladas on their own, or pair them with traditional Mexican side dishes for a complete meal. Some great options include Mexican rice, refried beans, guacamole, and a fresh salsa. Don’t forget to top your enchiladas with sour cream, cilantro, or sliced avocados for an extra layer of flavor and freshness.
Storage Tips:
Leftover steak enchiladas can be stored in the refrigerator in an airtight container for up to 4 days. They also freeze well for up to 3 months, making them a great make-ahead meal option. To reheat, simply bake in the oven until warmed through, adding a little extra cheese on top for that freshly baked taste.
Variations:
Feel free to customize your steak enchiladas to match your dietary preferences or to use up ingredients you have on hand. For a lighter version, consider using leaner cuts of meat or substituting with chicken or turkey. Vegetarians can enjoy a meat-free version by using a mixture of beans, corn, and zucchini as the filling. The possibilities are endless, allowing you to make this dish uniquely yours.
Whether you’re a seasoned enchilada lover or new to the world of Mexican cuisine, this Steak Enchiladas recipe is sure to become a favorite in your recipe collection. Give it a try and discover a new way to enjoy the rich, comforting flavors of enchiladas.
Steak Enchiladas
Equipment
- Large Skillet
- 9"x13" baking dish
- Aluminum Foil
Ingredients
For the Meat Mixture:
- 2 pounds steak New York Strip
- 1 ½ pounds ground beef
- 1 onion diced
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
For the Sauce and Toppings:
- 3 15 ounce cans red enchilada sauce
- 1 ½ pounds Boars’ Head bold 3 pepper Colby jack cheese or your favorite cheese, shredded
- 2.25 ounce can sliced black olives
For Assembly:
- 20 flour tortillas taquito size
Instructions
Preheating and Preparing Baking Dish:
- Preheat the oven to 350 degrees (F) and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Cooking Meat Mixture:
- In a large skillet over medium-high heat, cook steak, ground beef, and onions until beef is no longer pink and onions are tender.
- Drain excess grease and return the cooked meat and onions to the skillet.
Adding Seasonings and Sauce:
- Add all the seasonings to the meat mixture. Stir to combine and cook for an additional 3 minutes.
- Pour one can of enchilada sauce into the mixture, stirring to combine, and cook over medium heat until heated through.
Preparing Tortillas and Assembling Enchiladas:
- Open another enchilada sauce and pour a little sauce on the bottom of the prepared baking dish.
- Pour the remainder of the sauce into a shallow dish. Dip each tortilla into the sauce, then place it in the baking dish.
- Add meat mixture to the center of each tortilla, cover with cheese and sliced olives, then roll up and place at the end of the baking dish.
- Repeat the process until the baking dish is full, adding another layer on top until all of the meat mixture is used.
Baking:
- Pour the remaining enchilada sauce over the top, sprinkle with additional shredded cheese and sliced black olives, and cover with aluminum foil.
- Bake for 35-40 minutes, or until heated through and the cheese is melty and bubbly.
- Remove foil and bake for an additional 5-10 minutes.
Serving:
- Serve hot with your favorite Mexican side dishes. Enjoy!
