Enchiladas From Leftover Beef

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" Lovely way to use up some of that leftover roast. Add a jalapeno or two if you like spicy."

Original recipe yields 6 servings


  • Serving Size: 1 (373 g)
  • Calories 312.7
  • Total Fat - 12.9 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 31.1 mg
  • Sodium - 987 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 11.4 g
  • Protein - 17.3 g
  • Calcium - 443 mg
  • Iron - 1.8 mg
  • Vitamin C - 40.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Add oil to a skillet, saute the onion and garlic until the garlic is fragrant and the onion is translucent

Step 2

Add sweet peppers and saute for 2 minutes

Step 3

Remove from heat and add half of the taco sauce and the cumin to the peppers and onions

Step 4

Spread out the 6 tortillas and divide the roast beef, putting it down the middle of each tortilla, add 2 tablespoons of cheese to each.

Step 5

Spread on the onion and peppers over the meat on each tortilla

Step 6

Fold the sides in so they overlap slightly and place them seam side down in a lightly oiled 11X7 baking dish sides of the tortillas touching

Step 7

Spoon the remaining taco sauce over them, sprinkle with remaining cheese and spoon the sour cream in a line down the middle

Step 8

Bake uncovered in a 350f oven for 30 minutes Sprinkle with green onions and serve

Tips & Variations

No special items needed.

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