Beef Steak And Tortilla Bake
A hearty beef and cheese enchilada bake featuring tender steak, savory sauces, and melted cheddar, perfect for a satisfying family dinner with bold Tex-Mex flavors.
Ingredients
Instructions
- Brown the beef round steak in oil in a skillet; season with salt and pepper.
- Drain the mushrooms, reserving the liquid.
- Add enough water to the reserved mushroom liquid to measure 1 1/4 cups.
- Add the mushroom liquid mixture to the steak.
- Simmer, covered, for 1 hour.
- Add the tomato sauce, enchilada sauce, mushrooms, 1/2 cup chopped onion, and crushed garlic; mix well.
- Simmer, covered, for 20 minutes.
- Dip tortillas, one at a time, in the sauce; place in a 9 x 13-inch baking dish.
- Spoon 2 teaspoons of chopped onion along one side of each tortilla; roll up to enclose the onion.
- Arrange the rolled tortillas in the baking dish.
- Stir 3/4 cup shredded cheddar cheese into the sauce; spoon the sauce over the tortillas.
- Top with the remaining shredded cheese.
- Bake at 350°F for 10 minutes.
Tips & Substitutions
To enhance flavor, consider marinating the beef in the sauce overnight before cooking. For a slightly different taste, you can substitute the cheddar cheese with Monterey Jack or pepper jack. If you're short on time, pre-cooked shredded beef can be used instead of round steak. For extra heat, add diced jalapeños to the filling.
Serving Suggestions
This dish pairs beautifully with a fresh side salad or some refried beans for a complete meal. You might also serve it with sour cream and fresh cilantro on top. For a twist, consider serving alongside Spicy Rice Dip for an exciting flavor combination. This dish is excellent for potlucks or family gatherings.
Storage & Reheating
Leftover Beef Steak and Tortilla Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Steak And Tortilla Bake contains roughly 1310 calories, with 19g protein, 47g carbohydrates, and 120g fat. It is an excellent source of protein (38% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1512mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Beef Steak and Tortilla Bake a day in advance. Assemble the dish but do not bake it. Cover it tightly and refrigerate. When ready to serve, just pop it in the oven and bake as directed, adding a few extra minutes if needed to ensure it's heated through.
What type of beef is best for this recipe?
For the best results, use beef round steak as it becomes tender when simmered. However, you can also use flank steak or sirloin if you prefer. Just ensure that you adjust cooking times accordingly based on the cut you choose, as some cuts may cook faster than others.
Can I freeze the Beef Steak and Tortilla Bake?
Yes, you can freeze this dish before or after baking. If freezing before baking, assemble the dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. If freezing after baking, ensure it is completely cooled before placing it in a freezer-safe container.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).