EFK Tested

Erickson Freezer Beef Enchiladas

An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.

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Yield: 10 enchiladas

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Ingredients

1 1/2 lb ground beef
1 small onion, diced
2 tbsp Erickson Taco Seasoning
1 15-oz can black beans, drained
2 cups enchilada sauce
10 flour tortillas
2 1/2 cups shredded Monterey Jack or cheddar

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Directions

1. Brown beef and onion; season with taco seasoning. Stir in beans.
2. Spread a little enchilada sauce in a 9x13 pan. Fill tortillas with beef mixture and cheese, roll, and arrange seam-side down.
3. Top with remaining sauce and cheese.
4. Bake at 375°F for 25 to 30 minutes, or cover tightly and freeze before baking. Thaw overnight before baking from cold.

Equipment

Standard home kitchen equipment appropriate to the method

Instant-read thermometer when cooking meat, poultry, or seafood

Food safety & storage

Keep raw beef refrigerated and avoid cross-contamination. Ground beef should reach 160°F; whole cuts should reach at least 145°F with a 3-minute rest.

Store leftovers in a clean glass container in the refrigerator.

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