Beef Enchiladas

Hearty beef dinner.

Why You'll Love This Recipe

• Tex-Mex classic done from scratch.
• Feeds 6 with leftovers.
• Freezer-friendly meal prep.
• Family-friendly and customizable.
• Better than restaurant enchiladas.

Ingredient Notes

• Corn tortillas are traditional and gluten-free; flour are softer and easier to roll.
• Block cheese shredded fresh melts noticeably better than bagged.
• Tomato sauce makes a smoother enchilada sauce than diced tomatoes.

Ingredient Substitutions

• Ground turkey for a leaner version.
• Salsa verde and Monterey Jack for green enchiladas.
• Pinto beans + corn for vegetarian.

Equipment Needed

• Large skillet
• Saucepan for sauce
• 9x13 baking dish
• Whisk
• Foil

Prep Tips

• Make the sauce while the beef cooks.
• Soften tortillas in batches of 4 — they go cold fast.

Instructions

1. 1

   Gather and prep: 1 ground beef, 8 small flour tortillas, 1 cup shredded cheese, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 chili powder, 1 tsp cumin. mince the garlic, dice the onion, and shred the cheese before you start cooking.

2. 2

   Brown beef with onion and spices. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Fill tortillas with beef and cheese, roll.

4. 4

   Top with sauce and cheese, bake 20 min.

Artsi Pro Tips

• Make your own quick sauce — canned enchilada sauce is fine in a pinch but homemade tastes ten times better.
• Soften tortillas before rolling. Cold tortillas tear and ruin the dish.
• Mixing some sauce into the beef keeps the filling moist after baking.

Common Mistakes

• Tortillas tearing because they weren't softened.
• Underseasoning the sauce — taste before pouring.
• Overfilling, causing the enchiladas to burst and stick.

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