Beef Enchilada Casserole Recipe

Name: Beef Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 poblano peppers, seeded & diced or 1 jalapeno pepper, seeded and diced; 3 garlic cloves, minced; 2 cups canned tomatoes, chopped; 1 pinch sugar; 1 dash salt, to taste; 1 dash fresh ground black pepper, to taste; 1 tablespoon vegetable oil; 1 lb skirt steak, cut into small strips; 1 medium onion, chopped; 3 garlic cloves, minced; 1 large idaho potato, peeled and chopped; 2 cups canned tomatoes, chopped; 1 teaspoon dried oregano; 1 teaspoon ground cumin; ½ cup raisins, preferably golden; 8 green olives, chopped; 12 small corn tortillas; ⅓ cup romano cheese, grated

Servings: persons

1 tablespoon vegetable oil
1 medium onion, chopped
1 poblano peppers, seeded & diced or 1 jalapeno pepper, seeded and diced
3 garlic cloves, minced
2 cups canned tomatoes, chopped
1 pinch sugar
1 dash salt, to taste
1 dash fresh ground black pepper, to taste
1 tablespoon vegetable oil
1 lb skirt steak, cut into small strips
1 medium onion, chopped
3 garlic cloves, minced
1 large idaho potato, peeled and chopped
2 cups canned tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
½ cup raisins, preferably golden
8 green olives, chopped
12 small corn tortillas
⅓ cup romano cheese, grated

1
For the sauce: In a saucepan, heat the oil over medium heat.
2
Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.
3
Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.
4
Puree the sauce in a blender or food processor.
5
For the enchiladas: In a large skillet, heat the oil over high heat.
6
Season the steak with salt and pepper and brown it in the hot pan.
7
Transfer the steak to a plate and set aside.
8
Using the same skillet, reduce the heat to medium and add the onion and garlic.
9
Cook for 2 minutes.
10
Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes.
11
Add the steak, raisins and olives and stir to combine.
12
Preheat the oven to 350 degrees F.
13
Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish.
14
Cover the enchiladas with the sauce and sprinkle with cheese.
15
Cover the baking dish with foil and bake for 20 to 25 minutes.

988

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium onion, chopped, 1 poblano peppers, seeded & diced or 1 jalapeno pepper, seeded and diced, 3 garlic cloves, minced, and more.

Yes, Beef Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Enchilada Casserole

How did you like this recipe?

Frequently Asked Questions