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Baked Beef Taco-Enchiladas 

A recipe by Julie Van Rosendaal

Baked Beef Taco-Enchiladas 

Total Time:






Skill Level:



  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour 
  • 3 Tbsp chili powder
  • 1 tsp cumin 
  • 1/2 tsp garlic powder 
  • salt and pepper, to taste 
  • 1 1/2 cups beef or chicken stock 
  • 1/2 cup tomato sauce 
  • 2 cups chopped leftover roast beef or stea
  • 8-12 corn tortillas
  • 1/2-1 cup refried beans
  • 1-2 cups grated mozzarella

How to Make It

Preheat the oven to 350˚F. In a medium saucepan, combine the butter and flour over medium-high heat. Whisk in the chili powder, cumin, garlic, salt and pepper, then the stock and tomato sauce; whisk until it bubbles and thickens. Cook for a minute, then stir in the chopped beef and remove from the heat.

To assemble, spread a spoonful of refried beans down the middle of each corn tortilla, top with a spoonful of the beef, and place in a row in a 9x13-inch (or similar sized) baking dish. Pour the remaining sauce overtop and sprinkle with cheese. Bake for 20 minutes, or until bubbly and golden. 

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