Steak Enchiladas are bold, hearty, and incredibly delicious. The flour tortillas are stuffed full of tender steak, spicy cheese, and then smothered in enchilada sauce. They are simply irresistible and make a great busy weeknight dinner.
I grew up in California and now live in Texas, so Mexican food runs in my veins. And, this recipe is the ultimate mashup of cheesy enchiladas and steak fajitas all rolled up into one meal. I know that you are going to love the steak enchilada recipe as much as I do.
Why You’ll Love This Recipe
- Double the Meat, Double the Flavor: Juicy steak and seasoned ground beef come together in these beef fajita enchiladas for a hearty meal that’s always filling.
- Make-Ahead Friendly: Assemble them in the morning, stash them in the fridge, and just pop them in the oven when you’re ready to eat. Perfect for busy days.
- Great for Feeding a Crowd: This steak enchiladas recipe makes a large batch and always vanishes fast, so it’s perfect for family dinners, potlucks, or game day alongside chorizo queso dip and chips.
Jump to:
Ingredients
- New York strip steak: I always look for steak that has some marbling in it because the fat adds flavor and makes it more tender.
- Ground beef: I always recommend using 80/20 or leaner for recipes like this one. Otherwise, you will have to drain off too much grease.
- Onion: Yellow or sweet onions always work best for cooking. Use whichever you have on hand.
- Seasonings: Slap Ya Mama, along with a few other basic pantry staples, are what add the punch of flavor to this recipe.
- Cheese: My go-to cheese for this recipe is Boars’ Head Bold 3 Pepper blend. However, you can use any good melting cheese, such as Mexican blend, pepper jack, or Monterey Jack, all of which work.
- Tortillas: I use taquito-sized tortillas. Soft taco-size would also work. I don’t recommend using burrito size as they are too large.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Protein: Change up the protein by using all ground beef, turkey, chorizo, or even getting creative and using leftover pulled pork or rotisserie chicken.
- Crunch: Add a little crunch to these easy steak enchiladas by lightly frying the tortillas before you dip and fill them. It adds such a great texture.
- Add some spice: Love your food spicy? Add a diced jalapeno or a pinch of cayenne pepper to the meat mixture for more heat.
How to Make Steak Enchiladas
Are you ready to whip up these easy enchiladas? Heat up a large skillet, pour a little of the enchilada sauce into the bottom of your casserole dish, and let’s get cooking.
- Step 1: Cook the meat. Sear the steak, beef, and onions together in a skillet until the meat is no longer pink and the onions are translucent. Drain the excess fat.
- Step 2: Add the seasonings: Stir in the seasonings and allow them to cook until fragrant. Then add one can of enchilada sauce, and simmer until warm.
- Step 3: Fill the tortillas: Dip the tortillas into the enchilada sauce, and then fill with beef mixture, cheese, and olives. Roll and place seam side down in your baking dish.
- Step 4: Top and bake: Pour the remaining enchilada sauce over the top of the tortillas, and sprinkle with cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbly.
- Step 5: Garnish and serve: Top with your favorite taco toppings, and serve alongside Spanish rice for a hearty meal.
Expert Tips
- Don’t overcook the beef: Cook the beef until just done; otherwise, your steak will be tough.
- Thoroughly coat the tortillas: Make sure that you coat both sides of the tortillas so that they are evenly full of flavor.
- Brown the cheese: Uncover the enchiladas in the last 5 to 10 minutes of cooking, if you want golden brown cheese on top.
Storage Directions
- Storing: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Warm in the microwave in 30‑second bursts until melty, or pop in a 350°F oven until heated through.
- Make‑Ahead Tip: You can prep and assemble the enchiladas a day ahead. When you are ready to bake them, add 5-10 minutes to the baking time since they are cold.
Serving Suggestions
- Pair it with a side of charro beans for a whole Mexican-inspired dinner.
- Skip making these for dinner, and serve them at your next party with some chips and guacamole for a great appetizer.
- Garnish with sour cream, fresh cilantro, or even a drizzle of this jalapeno cilantro dip for a creamy touch.
Recipe FAQs
I’ve found that New York strip steak or ribeye works best. You can also use flank steak if you need a lower-cost cut.
I prefer the corn tortillas; they hold up and taste better. However, flour tortillas will also work.
Yes, enchiladas freeze well. Just make sure to wrap them in plastic wrap and foil. Then store them in the freezer for up to three months. Thaw overnight in the fridge before baking.
Try This Delicious Steak Enchiladas Recipe Today
These steak enchiladas are as delicious as they are easy to make. The combination of ground beef and steak, along with the cheese, makes for a super beefy and cheesy filling that makes a great counterpoint to the zesty flavors of the spices and enchilada sauce. The best part of all of that is that they’re incredibly easy to make, as well! Give this beef enchilada recipe a try, and I know you’re going to fall in love with it.
More Delicious Enchiladas
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Steak Enchiladas
Ingredients
- 2 pounds steak, New York Strip
- 1 ½ pounds ground beef
- 1 onion, diced
- 2 teaspoon Slap Ya Mama seasoning
- 2 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- (3) 15 ounce cans red enchilada sauce
- 1 ½ pounds Boars’ Head bold 3 pepper Colby jack cheese, or your favorite cheese
- 2.25 ounce can sliced black olives
- 20 flour tortillas, taquito size
Instructions
- Preheat the oven to 350 degrees (F) and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- 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 and return to the pan.
- Add all the seasonings to the meat mixture. Stir to combine. Cook for additional 3 minutes.
- Pour one can of enchilada sauce into the mixture, stir to combine and cook over medium heat until heated through.
- Open another enchilada sauce and pour a little sauce on the bottom of the prepared baking dish. Pour the remainder in a shallow dish, and dip each tortilla into the sauce, place in the baking dish, add meat mixture to the center of the tortilla, cover with cheese and sliced olives. Roll up and place at the end of the baking dish. Repeat the process until the baking dish is full. Add another layer on top until all of the meat mixture is used.
- Pour remaining enchilada sauce over the top, sprinkle with additional shredded cheese, 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 5-10 additional minutes.
- Serve hot with your favorite Mexican side dishes.
Notes
- Dip the tortillas: Ensure that you fully submerge the tortillas in the sauce; this adds great flavor and helps soften them.
- Change up the cheese: Can’t find the Boars’ Head cheese? Use your favorite cheese, such as Mexican blend or pepper jack.
- Garnishes: Get creative with the garnishes; you can use sour cream, guacamole, or even pico. Feel free to experiment to find your favorites.
