Alysa's Beef Enchiladas

Author: Alysa Slavinsky

Ingredients

• $1$ tablespoon 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 $\frac{3}{4}$ pound)
• $1\frac{1}{2}$ cup taco sauce
• $1$ teaspoon ground cumin
• Pepper to taste
• $6$ to $8$ ($7$ inch) flour tortillas
• $1$ cup sharp shredded Cheddar cheese
• $\frac{1}{2}$ cup sour cream
• $3$ tablespoon 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, $\frac{1}{2}$ cup of taco sauce, cumin, and pepper to taste.
• Place about $\frac{3}{4}$ 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 $11$x$7$ 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.

Tip

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.