If you love bold flavors wrapped in a warm, cheesy blanket, this Beef Enchiladas Recipe is a total game changer for your dinner table. With a harmony of spices, tender ground beef, and a luscious tomato sauce, these enchiladas offer a mouthwatering experience that feels both comforting and exciting. Whether you’re planning a cozy family meal or impressing friends with vibrant Mexican-inspired fare, this recipe promises to deliver irresistible layers of flavor and texture with every bite.
Ingredients You’ll Need
The beauty of this Beef Enchiladas Recipe lies in its simple, pantry-friendly ingredients, each adding something essential to the final dish. From aromatic spices to creamy beans and melty cheese, these components work together to create a perfect balance of heat, richness, and freshness.
- Onion & garlic powder (1 tsp each): Adds a subtle depth of flavor and savory notes essential for the spice mix.
- Cumin powder (1 tbsp): Brings earthy warmth that characterizes Mexican cuisine.
- Paprika (1 tbsp): Infuses color and a mild smoky sweetness.
- Dried oregano (1 tbsp): Enhances the herbal undertones, balancing the spices beautifully.
- Cayenne pepper (½–1 tsp, optional): For that kick of heat, adjust to your spice preference.
- Olive oil (3 tbsp total): Used in cooking the beef and making the sauce, providing richness.
- Flour (3 tbsp): Helps thicken the enchilada sauce for a lovely consistency.
- Chicken stock (2 cups): Creates a flavorful, savory base for the sauce; low sodium keeps it balanced.
- Tomato passata (1½ cups) or canned tomato sauce (1 can): The heart of the enchilada sauce – fresh, tangy, and naturally sweet.
- Salt & pepper (¼ tsp each): Essential seasoning to bring out all the flavors.
- Garlic cloves (2, minced): Fresh garlic brings vibrant, aromatic punch.
- Onion (1, finely chopped): Adds texture and sweetness when cooked down with the beef.
- Ground beef (1 lb / 500 g): The hearty, protein-packed filling providing savory satisfaction.
- Refried beans (400g / 14 oz): Adds creaminess and a delightful contrast to the beef.
- Black beans (400g / 14 oz, drained): For extra fiber, texture, and nutritional goodness.
- Tortillas (8): Your soft, warm containers perfectly holding the flavorful filling.
- Cheese (1.5 cups grated, Monterey Jack or cheddar): Melts beautifully on top, creating that irresistible gooey layer.
- Cilantro leaves (optional): Fresh garnish that adds a zesty herbaceous finish.
How to Make Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by mixing the onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper together in a small bowl. This spice mix is going to be the soul of your dish, boosting flavor every step of the way. Set it aside for now — you’ll use it soon.
Step 2: Make the Enchilada Sauce
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a light roux—this creates the perfect base for your sauce. Gradually whisk in the chicken stock, followed by the tomato passata (or tomato sauce). Add the prepared spice mix, salt, and pepper. Let everything simmer gently, stirring often, until the sauce thickens into a rich, vibrant red enchilada sauce with beautiful body and flavor.
Step 3: Cook the Beef Filling
In a large skillet, heat the remaining olive oil over medium-high heat. Toss in the minced garlic and chopped onion, stirring until they’re golden and fragrant. Add the ground beef and cook it thoroughly, breaking it up with a spatula so it browns evenly. Once the beef is cooked, sprinkle in half of the spice mix and stir it through. Next, fold in both the refried beans and drained black beans; this combo adds richness and texture that perfectly complements the beef. Give everything a good mix and let it cook together for a few minutes so the flavors meld beautifully.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Warm your tortillas slightly to make them more pliable. Spoon generous amounts of the beef and bean mixture down the center of each tortilla, then roll them up tightly and lay them seam side down in a baking dish. Pour the enchilada sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle your grated cheese over the top, covering the sauce generously. Bake for about 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden. This step is pure magic, bringing together all the flavors and textures in a deliciously cozy package.
How to Serve Beef Enchiladas Recipe
Garnishes
Sprinkle freshly chopped cilantro over the enchiladas right before serving for a fresh, herbaceous pop. If you love a little extra zing, a dollop of sour cream or some sliced avocado can elevate each bite with cool creaminess and contrast.
Side Dishes
Complement your Beef Enchiladas Recipe with simple sides like Mexican rice, a crisp green salad, or even corn on the cob brushed with lime and chili powder. These sides bring balance and round out the meal with color and texture.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in mini cast-iron skillets or bake them in muffin tins for enchilada “cups.” Another idea is layering the filling and sauce in a casserole dish like a lasagna for a hearty enchilada bake that everyone can scoop into.
Make Ahead and Storage
Storing Leftovers
Leftover beef enchiladas keep beautifully in an airtight container in the fridge for 3 to 4 days. Make sure to cool them completely before storing to maintain freshness and flavor.
Freezing
You can freeze fully assembled enchiladas before baking for up to 2 months. Wrap tightly in foil or plastic wrap and place in a freezer-safe container. When you’re ready, thaw overnight in the refrigerator and bake as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until warmed through to keep the cheese melty and the edges slightly crisp. Microwaving is ok in a pinch but may soften the texture.
FAQs
Can I make this Beef Enchiladas Recipe vegetarian?
Absolutely! Simply swap the ground beef for extra beans, sautéed vegetables, or plant-based meat alternatives. The spice mix and sauce stay the same, delivering plenty of flavor.
What kind of cheese works best for these enchiladas?
Monterey Jack, cheddar, or a Mexican cheese blend each melt beautifully and have a mild, creamy flavor that complements the rich beef and sauce perfectly.
How spicy is this Beef Enchiladas Recipe?
The recipe includes cayenne pepper, which you can adjust to control the heat. If you’re spice-sensitive, start with less or omit it altogether for a flavorful but mild dish.
Can I use corn tortillas instead of flour?
Yes! Corn tortillas are traditional in many enchilada recipes, but flour tortillas work well too and are easier to roll without tearing, especially for this recipe.
Is it possible to prepare this dish gluten-free?
Yes, by using a gluten-free flour substitute for the roux and ensuring your stock and beans are gluten-free, you can easily adapt the recipe for gluten-free diets.
Final Thoughts
This Beef Enchiladas Recipe is one of those dishes that feels like a warm hug on a plate—it’s vibrant, satisfying, and downright delicious. I encourage you to give it a try and enjoy the wonderful flavors that make enchiladas such a crowd-pleaser. Once you taste this homemade version, you’ll understand why it’s become a favorite for busy weeknights and special occasions alike!
Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This hearty Beef Enchiladas recipe combines spiced ground beef, refried and black beans, and a rich tomato-based sauce wrapped in soft tortillas, topped with melted cheese and fresh cilantro. Perfect for a satisfying Mexican-inspired dinner that’s easy to prepare and full of flavor.
Ingredients
Spice Mix:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, for spiciness)
Sauce:
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (e.g., Hunt’s)
- 1/4 tsp salt
- 1/4 tsp pepper
Filling:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef (mince)
- 400 g (14 oz) refried beans (1 can, e.g., Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
Assembly:
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare the Spice Mix: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Mix thoroughly and set aside. This blend will infuse the beef with rich, smoky flavors.
- Make the Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in the flour and cook while stirring constantly for about 1-2 minutes to form a roux. Gradually whisk in the chicken stock, ensuring no lumps form. Add the tomato passata or tomato sauce, salt, and pepper. Simmer the sauce gently for 10-15 minutes until it thickens slightly, stirring occasionally.
- Cook the Beef Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 3-5 minutes. Add the ground beef and cook until browned and cooked through, breaking it apart as it cooks. Sprinkle the prepared spice mix over the beef and stir to combine well. Add the refried beans and drained black beans, stirring to incorporate. Cook for another 5 minutes, allowing the flavors to meld.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon a generous amount of the beef and bean mixture onto each tortilla, then roll tightly and place seam-side down in the baking dish. Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the grated cheese generously on top. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot, accompanied by your favorite sides such as sour cream, guacamole, or a fresh salad.
Notes
- Adjust cayenne pepper quantity to control the heat level according to your taste.
- Using low sodium chicken stock helps manage the overall saltiness of the dish.
- Refried beans add creaminess while black beans contribute texture and fiber.
- Vegetarian option: substitute beef with extra beans or textured vegetable protein.
- Cheese types like Monterey Jack or cheddar melt well, but you can customize based on preference.
