# Alysa's Beef Enchiladas

Author: Alysa Slavinsky

### Ingredients

- 1 Tbsp. vegetable oil
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red or yellow pepper, sliced
- 1 garlic clove, minced
- 2 cups cubed, cooked roast beef (about 43​ lb.)
- 121​ cup taco sauce
- 1 tsp. ground cumin
- Pepper to taste
- 6 to 8 (7 inch) flour tortillas
- 1 cup sharp shredded Cheddar cheese
- 21​ cup sour cream
- 3 Tbsp. chopped green onion

### Instructions

- In skillet, heat oil over medium heat; cook onion, peppers, and garlic for about 3 minutes or until onion has softened and peppers are tender-crisp.
- Remove from heat; stir in roast beef, 21​ cup of taco sauce, cumin, and pepper to taste.
- Place about 43​ cup meat mixture down center of 1 tortilla.
- Sprinkle with 1 tablespoon of cheese.
- Bring edges of tortilla together, overlapping slightly to enclose filling.
- Arrange, seam side up, in 11x7 inch (2 L) baking dish.
- Repeat with remaining tortillas and filling.
- Spoon remaining taco sauce over tortillas, then add remaining cheese.
- Bake in 350° oven for about 30 minutes or until heated through.
- Spread sour cream and sprinkle green onion.
- Makes 6 servings

> Tip

> David and Emily love this! I use Boar’s Head (deli) roast beef and Old El Paso taco sauce. You can freeze these in Ziploc bags.