Cheesy Beef Enchiladas
Tender, seasoned braised beef inside tortillas and smothered with enchilada sauce and topped with cheese. Perfect for the holidays or any time of year.
Items that work well with this recipe
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$20.00 — available on subscriptionThe 7-bone roast is one of the most classic chuck roasts, hearkening back to a time when Americans ate a lot of beef and had plenty of time to cook a roast that required three hours of braising. The 7-bone roast is a cut of beef from the chuck section, featuring a distinctive bone shaped like the numeral “7.” It’s known for its rich flavor and is best suited for slow-cooking methods like braising due to its toughness.
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$20.00 — available on subscriptionBlade roast, also known as blade chuck roast, is a flavorful and economical cut of beef that comes from the shoulder area. It is best cooked slowly to become tender and juicy, making it ideal for pot roasts and other slow-cooked dishes.
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$22.00 — available on subscriptionBottom round roast is a lean cut of beef taken from the hind leg of the cow, known for being relatively tough due to the muscle’s frequent use. It is best cooked using slow methods like braising to enhance tenderness and flavor, making it suitable for pot roasts or beef jerky.
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$22.00 — available on subscriptionBottom Round Rump Roast is a lean cut of beef from the rear end of the cow, specifically from the round primal section. It is best suited for slow cooking methods like roasting or braising to enhance its tenderness and flavor.
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$20.00 — available on subscriptionArm roast is known for having a tender, juicy texture with a savory beef flavor. Chuck arm roast is a flavorful cut of beef from the shoulder area, known for its rich marbling and tenderness when slow-cooked. It is ideal for pot roasts and braising, making it a popular choice for hearty meals.
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$22.00 — available on subscriptionChuck Eye Roast is a flavorful cut of beef from the shoulder area of the cow, known for its tenderness and rich taste. It is often used for slow cooking methods like braising or roasting to enhance its natural flavors and achieve a tender texture.
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$22.00 — available on subscriptionThis large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
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$20.00 — available on subscriptionChuck neck roast is a flavorful cut of beef that comes from the shoulder area of the cow, specifically the neck region. It is known for its rich taste and becomes tender when slow-cooked, making it ideal for dishes like pot roast.
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$22.00 — available on subscriptionBeef chuck tender roast is a lean cut from the shoulder area that requires slow cooking to become tender. It is often used in pot roasts or braised dishes, as the long cooking time helps break down the connective tissue, resulting in a flavorful and tender meal.
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$30.00 — available on subscriptionCoulotte roast, also known as picanha, is a flavorful cut of beef from the top sirloin, characterized by its triangular shape and a thick fat cap that enhances its juiciness. It is versatile for cooking methods such as roasting, grilling, or smoking, and is popular in Brazilian cuisine.
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$22.00 — available on subscriptionChuck blade steak is a cut of beef that comes from the shoulder area of the cow, known for its rich flavor and tenderness when cooked properly. It is often used for grilling or slow cooking and is considered an economical choice compared to more expensive cuts.
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Price range: $50.00 through $70.00 — available on subscriptionBone-in rib steak, also known as rib steak or bone-in ribeye, is a premium cut of beef that comes from the rib primal section of the cow. It is known for its rich flavor, tenderness, and marbling, with the bone enhancing the cooking process and presentation.
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$22.00 — available on subscriptionBeef bottom round steak is a lean and tough cut from the rear of the cow, making it best suited for marinating and cooking methods that tenderize the meat, such as grilling or slow cooking. It is often sliced thinly against the grain for serving, and is commonly used in dishes like tacos and stir-fry.
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$20.00 — available on subscriptionChuck arm steak is a flavorful cut of beef from the shoulder area of the cow, known for its strong beefy taste. It is typically tough due to connective tissue, making it best suited for slow cooking methods like braising to achieve tenderness.
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$30.00 — available on subscriptionChuck eye beef, often referred to as “the poor man’s ribeye,” is a cut from the upper shoulder of the cow, known for its rich flavor and tenderness. It is a more affordable alternative to ribeye steaks, making it a popular choice for budget-conscious meat lovers.
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$22.00 — available on subscriptionChuck tender steak is a lean cut from the shoulder of the cow, known for its rich beefy flavor but is one of the tougher cuts. It is best cooked using slow methods like braising or marinating to tenderize it before grilling or pan-searing.
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$22.00 — available on subscriptionBeef chuck under blade is a tender cut from the shoulder area of the cow, known for its rich flavor and good marbling. It is best cooked using methods like braising or slow-roasting to break down the connective tissue and enhance its tenderness.
