Beef Enchiladas

The other night I had steak leftover and didn’t want it to go to waste.  I know a lot of people here in the United States like to make enchiladas with ground meat, but ground meat isn’t an often used ingredient in Mexico.  But steak is.  And I had enough for these amazing, thumbs up enchiladas.  Oh, and if anyone tells you to use anything other than corn tortillas for enchiladas, let them know that it is then no longer an enchilada, but a burrito with sauce.  Here are a couple of tips for working with corn tortillas – first, use white corn whenever possible, they are more pliable; and second, warm the tortillas  in a skillet on medium to low heat.  Be sure to just warm and not cook, this will make them pliable for rolling without cracking or splitting. 


1 lb diced steak (you can sub with ground / diced meat of your choice)
2 cups Quick and Easy Enchilada Sauce(can sub 16 oz no sugar added red enchilada sauce or salsa)
½ tsp garlic powder
1 tsp Mexican blend seasoning (such as McCormick® Perfect Pinch® Mexican)
½ tsp black pepper
1 ½ cups shredded cheddar cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 white corn tortillas
*for some heat, you can add a 4 oz can of green chile peppers


In large skillet, heat the steak through.  If using ground meat, cook over medium heat, breaking up while cooking.  Drain off any fat.

In a medium mixing bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine.  Next add ½ cup of enchilada sauce, ½ cup sour cream, and 1 cup of cheese.  Mix well.

Preheat oven to 350° Warm tortillas in skillet and spoon meat mixture in center of tortilla. The amount depends on the size of your tortillas. Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray.  Combine the remaining enchilada sauce and ½ cup sour cream, spread over enchiladas.  Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes.  Remove from oven and garnish with your favorite toppings, such as lettuce, tomato, avocado, sour cream, or Huy Fong Sriracha Hot Chili Sauce®.

Wine Pairing Suggestions:


Serves 6

Prep time: 30 minutes; Cooking time: 30 minutes

Beef Inchiladas

Beef Enchiladas

*Derived from

Quesadilla Casserole

Meatless Monday brings us a wonderful casserole! What I loved about this dish: it came together so easily, filled the house with the most amazing smell as it cooked, and you serve it WITH the enchilada sauce; it’s not incorporated into the dish. This is great because my kids are just starting to really explore spicy foods and the enchilada sauce being IN the dish would have been a little overwhelming and the meal would have been a “Fail” (as Daniela has become so fond of saying). What I did not love about this dish: it cooks at 400 for 30 minutes. Turning an already warm day hot. But that is more a testament to my menu planning and nothing with the recipe itself. I cooked this in my cast iron pot and the edges were crusty. When the spoon hit that edge and I heard the crackle, I almost needed a moment! If you’re not in the meatless mood, you could easily add chicken, steak, or carnitas. Hey, you could make my carnitas in the slow cooker and then with the leftovers, make this one! Serving with a cool, crisp salad is the perfect accompaniment.

Before Cooking


3 Tbs olive oil1 cup chopped onion
2 tsp minced garlic
1 (29 oz) can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn, thawed
1/2 cup flat-leaf parsley, chopped
5 white corn tortillas 
2 cups Monterey Jack cheese, shredded
1 cup prepared enchilada sauce (optional)


Preheat oven to 400.

In a medium skillet, heat oil to medium. Add onions, cook for 5 minutes. Add garlic and cook for 3 minutes more. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in reserved liquid.

Spray a heavy oven proof skillet with cooking spray. In medium bowl combine corn, parsley, and remaining black beans. Place a tortilla in skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn, bean mixture and 1/2 cup cheese. Press to compress layers. Repeat with remaining tortillas, mashed black beans, corn-bean mixture, and cheese.

Bake until cheese is melted and casserole is heated through, about 30 minutes. If needed to brown (I did not need this step), transfer to broiler a d cook for 1 minute. Serve with enchilada sauce (optional).

Serves 6

Prep time: 25 minutes, Bake time: 35 minutes

After Cooking

*Derived from Rachel Ray mag