Enchiladas From Leftover Beef
Created by Bergy on November 7, 2011
- Servings: 6
- Prep Time: 15m
- Cook Time: 45m
- Recipe #2143
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium sweet green pepper, seeded, sliced
- 1 medium sweet red pepper, seeded, sliced
- 1 sweet yellow pepper, seeded, sliced
- 2 large cloves garlic, minced
- 4 cups cooked roast beef, cubed
- 2 cups taco sauce
- 1 teaspoon cumin
- 6 flour tortillas
- 2 cups cheddar cheese, grated
- 1/2 cup sour cream
- 1 tablespoon green onions, chopped
How to Make
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Step 1: Add oil to a skillet, saute the onion and garlic until the garlic is fragrant and the onion is translucent
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Step 2: Add sweet peppers and saute for 2 minutes
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Step 3: Remove from heat and add half of the taco sauce and the cumin to the peppers and onions
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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.
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Step 5: Spread on the onion and peppers over the meat on each tortilla
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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
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Step 7: Spoon the remaining taco sauce over them, sprinkle with remaining cheese and spoon the sour cream in a line down the middle
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Step 8: Bake uncovered in a 350f oven for 30 minutes Sprinkle with green onions and serve
Nutritional Facts
- 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