Steak Enchiladas
Savor the mouthwatering flavors of Steak Enchiladas! Featuring tender steak, seasoned ground beef, cheese, and a rich red sauce, baked to perfection.
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!
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.