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Steak enchiladas

Steak Enchiladas

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Savor the mouthwatering flavors of Steak Enchiladas! Featuring tender steak, seasoned ground beef, cheese, and a rich red sauce, baked to perfection.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet
  • 9"x13" baking dish
  • Aluminum Foil

Method
 

Preheating and Preparing Baking Dish:
  1. Preheat the oven to 350 degrees (F) and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Cooking Meat Mixture:
  1. In a large skillet over medium-high heat, cook steak, ground beef, and onions until beef is no longer pink and onions are tender.
  2. Drain excess grease and return the cooked meat and onions to the skillet.
Adding Seasonings and Sauce:
  1. Add all the seasonings to the meat mixture. Stir to combine and cook for an additional 3 minutes.
  2. 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:
  1. Open another enchilada sauce and pour a little sauce on the bottom of the prepared baking dish.
  2. Pour the remainder of the sauce into a shallow dish. Dip each tortilla into the sauce, then place it in the baking dish.
  3. 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.
  4. Repeat the process until the baking dish is full, adding another layer on top until all of the meat mixture is used.
Baking:
  1. Pour the remaining enchilada sauce over the top, sprinkle with additional shredded cheese and sliced black olives, and cover with aluminum foil.
  2. Bake for 35-40 minutes, or until heated through and the cheese is melty and bubbly.
  3. Remove foil and bake for an additional 5-10 minutes.
Serving:
  1. Serve hot with your favorite Mexican side dishes. Enjoy!

Notes

Store these enchiladas in an airtight container in the refrigerator for up to 4 days. For extended storage, freeze them in an airtight container for up to 3 months.
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