Beef Enchiladas I Recipe

Name: Beef Enchiladas I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup chopped onion; 1 pound sirloin steak, cut into bite size strips; 1 teaspoon minced garlic; 2 (7 ounce) cans diced green chile peppers; 4 cups tomato sauce, divided; 2 teaspoons chili powder; 1 (12 ounce) package corn tortillas; 1/2 cup fresh salsa; 3/4 cup chopped black olives, drained; 2 cups shredded Cheddar cheese; 1/2 cup sour cream; 1/3 cup chopped green onion

Servings: persons

1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
3
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
4
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
5
Bake 30 minutes in the preheated oven, or until hot and bubbly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup chopped onion, 1 pound sirloin steak, cut into bite size strips, 1 teaspoon minced garlic, 2 (7 ounce) cans diced green chile peppers, and more.

Yes, Beef Enchiladas I falls under the Soups & Stews 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 Enchiladas I

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