Steak Enchilada

Directions

1. Rub 1 Tbsp. oil evenly onto both sides of the steak. Season both sides of the steak with the Enchiladas Seasoning Blend and let it stand for 5 minutes.

2. Heat the remaining oil in a large skillet over high heat. Add the steak and cook for 3 minutes on each side or until it’s medium-rare (135°F). Remove the steak from the skillet, reserving drippings in the skillet and cover the steak to keep warm.

3. Add the onion and garlic to the skillet; cook and stir over medium heat for 4 minutes. Add beans and ½ cup enchilada sauce; mix well. Stir in 1 Tbsp. of the Enchiladas Seasoning Blend and cook for 1 minute, stirring constantly. Remove the skillet from the heat. 

4. Cut the steak into bite-size pieces. Add the meat to the onion mixture in the skillet and mix well. 

5. Heat the oven to 350ºF. Spread 2 Tbsp. of the remaining enchilada sauce onto the bottom of a greased 13x9-inch baking dish.

6. Reserve 1 cup of cheese for later use. Spoon the meat mixture onto the bottom third of each tortilla and drizzle with lime juice, then top with the remaining cheese. Roll up the tortillas and place them seam sides down in a prepared baking dish. Top with the remaining enchilada sauce and reserved cheese.

7. Bake it for 25 minutes or until heated through.