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This easy one-pan meal is great for a quick weeknight meal.  It uses leftover beef, tortillas, and sauces to make for a savory, comforting, and hearty dinner.



12 corn tortillas, sliced into 1-inch strips

3 cups sliced or chopped leftover beef roast or round steak

1 can (10-ounces) RoTel Hot Diced Tomatoes & Green Chiles

1 can (10-ounces) red enchilada sauce

1 cup tomato sauce

½ teaspoon cumin

1 teaspoon chili powder

1 cup shredded Velveeta cheese or another easy-melting cheese


Spray a large skillet with cooking spray.

Add the tortilla pieces and the sliced beef.  Mix well and cook over medium-high heat, stirring occasionally, over medium-high heat for 5 minutes, or until hot.

Meanwhile, in a medium bowl, stir together the canned tomatoes, enchilada sauce, tomato sauce, cumin, and chili powder.

Pour the sauce over the tortilla strips and beef in the skillet.  Stir well to incorporate all the ingredients together.

Cover the skillet, reduce the heat to low and simmer for 10 minutes or until bubbly.

Remove from the heat.  

Sprinkle the cheese over the top.  Replace the cover and allow the cheese to melt.

Serve hot.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: one-pan meal, casseroles, easy weeknight dinner, beef recipes, comfort food, pantry meals