Beef Enchilada Casserole Beef Enchilada Casserole


Beef Enchilada Casserole

1 tablespoon vegetable oil
1 medium onion, chopped
1 poblano or jalapeno chili pepper, seeded and diced
3 cloves garlic, minced
2 cups chopped canned tomatoes
1 pinch sugar
salt to taste
freshly ground black pepper
1 tablespoon vegetable oil
1 pound skirt steak, cut into small strips
1 medium onion, chopped
3 cloves garlic, minced
1 large Idaho potato, peeled and chopped
2 cups chopped canned tomatoes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup raisins, preferably golden
8 chopped green olives
12 small corn tortillas
1/3 cup grated Romano cheese

Cooking Instructions

For the sauce:

  • In a saucepan, heat the oil over medium heat. Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.
  • Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.
  • Puree the sauce in a blender or food processor. (The sauce may be made in advance and stored in the refrigerator for up to 3 days.)


For the enchiladas:

  • In a large skillet, heat the oil over high heat. Season the steak with salt and pepper and brown it in the hot pan. Transfer the steak to a plate and set aside.
  • Using the same skillet, reduce the heat to medium and add the onion and garlic. Cook for 2 minutes.
  • Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. Add the steak, raisins and olives and stir to combine.
  • Preheat the oven to 350 degrees F.
  • Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. Cover the enchiladas with the sauce and sprinkle with cheese.
  • Cover the baking dish with foil and bake for 20 to 25 minutes. (This may be made in advance, stored in the refrigerator for up to 3 days and heated before serving.)


Serving Size 2 enchiladas 

Amount Per Serving 

Calories 383 

Total Fat 14 g 

Saturated Fat 4 g 

Cholesterol 43 mg 

Sodium 309 mg 

Total Carbohydrate 46 g 

Dietary Fiber 6 g 

Protein 23 g 

Percent Calories from Fat 31% 

Percent Calories from Protein 23% 

Percent Calories from Carbohydrate 46%

Staging Enabled