Steak or Ground Beef Enchiladas with Spanish Rice

Serves 4-6


  • Steak - 1LB Grass-Fed Sirloin, Sirloin Tip or Fajita Meat (if making a double or triple batch you can also use Flank or Flat Iron Steak)
  • or
  • Ground Beef - 1LB Grass-Fed Ground Beef
  • Meat Seasoning
  • 1 Tbsp Chili Powder
  • 1/2 Tsp Cumin
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • Other Enchilada Ingredients
  • 1Tbsp Grape seed, lard or or other high heat heat oil
  • 1/2 Medium Yellow Onion Chopped or 1/3 Cup White Part of Green Onion Diced
  • 4-8 Medium Flour or Corn Tortillas
  • 8oz Shredded Cheese (Monterey Jack, Cheddar or Mexican Blend)
  • 1/4 Cup Green Onion Tops Thinly Sliced
  • 1 Medium Tomato - Diced (cut in quarters and remove seeds before dicing)
  • 2-4 Tbsp Chopped Cilantro
  • 4oz Sour Cream
  • Optional - Cojita or Queso Fresco Cheese

    8oz Enchilada Sauce - Sometimes I make my own, but most grocery stores carry pre-made red and green enchilada sauces or mixes that are pretty tasty (personal favorite is Frontera Red Chile Enchilada Sauce by Rick Baylis).   For homemade enchilada sauce this recipe from Cookie and Kate has treated me well.


    • Preheat oven to 350 degrees
    • Steak Option
    • Thaw steak and bring to room temp prior to cooking (see thawing guidelines)
    • Pat steak dry with paper towel
    • Mix Meat Seasoning Blend in small bowl and sprinkle over all sides of the steak patting the seasoning into the meat
    • Add oil to hot pan and cook the Steak in a cast iron pan or cook on the grill to medium temperature (see instructions for cooking the perfect steak).
    • Let steak rest and then cut into small 1/2 inch or smaller cubes and set aside
    • Ground Beef
    • Add oil to hot pan
    • Add thawed ground beef and break up until meat starts to brown
    • Sprinkle meat seasoning blend over ground beef and mix until evenly incorporated
    • Once ground beef is fully cooked carefully drain off any excess liquid and set aside.
    • Add the cooked cutup steak or ground beef to large mixing bowl and mix with 2oz (4 tablespoon) of sour cream, chopped onion and 2oz of shredded cheese.
    • In a 9x9 or or 9x13 glass or corning ware baking dish poor roughly 1-2oz of enchilada sauce to just slightly coat the baking dish.
    • Fill tortillas with meat mixture, roll and add to baking dish (roughly 4-6 tortillas for the 9x9 baking dish and 6-8 tortillas for the 9x13 baking dish)
    • Tip:  Separate meat mixture in the mixing bowl with spoon into fourths, sixths or eighths depending how full you want your enchiladas to be filled and how many tortillas you want to use.  This ensures each enchilada is filled roughly the same.
    • Pour remaining enchilada sauce evenly over top of enchiladas
    • Sprinkle remaining 6oz of shredded cheese evenly over enchiladas
    • Sprinkled 1/2 of chopped green onion tops evenly over enchilada
    • Bake for 20-25 minutes at 350 degrees until cheese is melted and sauce is bubbling
    • Serve with dollop of sour cream, diced tomatoes, remaining sliced green onion tops and sprinkle with optional crumbles cojito or queso fresco cheese.


    Spanish Rice Ingredients

    • 1 Cup Long Grain Rice (use your favorite)
    • 1/2 Yellow Onion - Chopped
    • 1 Clove Garlic- Chopped or sliced
    • 1 24oz Can Crushed Tomatoes or Tomato Sauce
    • 2 Tbps Chili Powder (splurge on good chili powder)
    • 1 Carrot Sliced or Chopped
    • 1/2 Bell Pepper Chopped
    • Salt (kosher or sea)
    • Ground Black Pepper
    • Chopped Cilantro for Garnish

    Spanish Rice Directions (Start before cooking meat)

    • Add Onion, Green Pepper, Garlic, and Cook over medium until veggies are slightly tender.
    • Add crushed tomatoes or tomato sauce, and all seasonings
    • Add rice
    • Bring to a boil and cover until rice is tender and most of liquid has absorbed (cook time depends on type of rice, so see package for guidelines). 
    • Turn off heat and let rest of 5-10 minutes covered to absorb remaining liquid.
    Written by JT Eberly

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