Beef Enchiladas

    1 hour

    Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, sour cream, spring onions and Cheddar cheese.

    2 people made this

    Serves: 6 

    • 175g diced onion
    • 450g sirloin steak, cut into bite size strips
    • 1 teaspoon minced garlic
    • 1 (200g) jar jalapeno chillies, drained and diced
    • 900ml passata, divided
    • 2 teaspoons chilli powder
    • 1 (300g) packet corn tortillas
    • 125ml fresh salsa
    • 100g chopped black olives
    • 275g grated Cheddar cheese
    • 125ml sour cream
    • 5 tablespoons diced spring onion

    Preparation:15min  ›  Cook:30min  ›  Extra time:15min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a large baking dish.
    2. In a frying pan over medium heat, saute onions until almost translucent. Stir in beef, garlic and chillies, then continue cooking until the meat is no longer pink. Pour in the passata and chilli 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 baking dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 50g of Cheddar cheese for topping.
    4. Pour the other half of the passata and sour cream over all of the tortillas. Top with spring onions and reserved Cheddar cheese.
    5. Bake 30 minutes in the preheated oven, or until hot and bubbly.

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    Reviews in English (132)


    This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again!  -  11 Jul 2003  (Review from Allrecipes USA and Canada)


    Wow! Delish! These enchiladas scored a touchdown on my Super Bowl Sunday Buffet table! I left out one can of chilis and used Sara's Red Enchilada Sauce from this site in place of tomato sauce. Heat the tortillas in a non-stick pan for a half minute or so, this will make them pliable without the oil or sauce on them. I also served the sour cream on the side for garnish rather than in with the sauce. Thanks Sara.  -  27 Jan 2003  (Review from Allrecipes USA and Canada)


    Delicious! I used flour tortillas, and these enchiladas turned out great . I must admit they take awhile to prepare, and alot of steps are involved but tehy are well worth the work. My boyfriend loved them. It's the first dish he's requested that I make over & over again.  -  27 Jun 2002  (Review from Allrecipes USA and Canada)