Steak Enchiladas
These delicious steak enchiladas are made with tender bites of steak, deliciously seasoned ground beef, lots of cheese, in a red sauce, and rolled in flour tortillas, then baked to cheesy, melty perfection.
Servings: 10 Servings
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 9x13 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.