If you’ve ever wondered how to bring that rich, comforting taste of a classic Mexican favorite right into your own kitchen, this Beef Enchiladas Recipe is an absolute must-try. Filled with a perfectly spiced beef and bean mixture and smothered in a luscious, homemade enchilada sauce, these enchiladas offer a vibrant combination of flavors and textures that will have everyone asking for seconds. Whether it’s a weeknight dinner or a weekend celebration, this Beef Enchiladas Recipe delivers a delicious, crowd-pleasing meal that’s both satisfying and full of character.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to nailing this dish. Each item plays a crucial role, from building the sauce’s deep flavor to creating the perfect filling and finishing with a gooey, golden cheese topping.
- Onion powder: Adds a subtle sweetness and depth without overpowering.
- Garlic powder: Intensifies savory notes and balances the spices beautifully.
- Cumin powder: Brings a warm, earthy undertone that’s signature in Mexican cuisine.
- Paprika: Provides mild smokiness and a lovely red hue.
- Dried oregano: Offers a slight herbal freshness that brightens the flavor.
- Cayenne pepper (optional): Adds a kick of heat for those who like it spicy.
- Olive oil: Used both in sauce preparation and cooking the filling, delivering richness and helping with texture.
- Flour: A small amount thickens the sauce perfectly without making it heavy.
- Chicken stock/broth: Provides a savory base for the enchilada sauce to shine.
- Tomato passata or canned tomato sauce: The heart of the sauce, giving it body and tang.
- Salt and black pepper: Simple seasonings that elevate every flavor in the dish.
- Garlic cloves and onion: Fresh aromatics that bring brightness and satisfying texture to the filling.
- Ground beef: The star protein, offering a hearty and meaty base.
- Refried beans and black beans: Combine creaminess with a bit of bite for a balanced filling.
- Tortillas (or burrito wraps): Soft and pliable, perfect for wrapping the flavorful filling.
- Grated melting cheese: Monterey Jack, tasty, or cheddar create that irresistible cheesy crust.
- Cilantro/coriander leaves (optional): Adds a fresh, zingy garnish that brightens the dish.
How to Make Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by combining the onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper (if you want some heat) in a small bowl. This spice blend is your flavor powerhouse, infusing the entire dish with authentic Mexican flair. Mixing it ahead makes the cooking process smoother and flavors more balanced.
Step 2: Make the Enchilada Sauce
Heat two tablespoons of olive oil in a large saucepan over medium heat, then stir in the flour. Cook it for about one minute, stirring constantly to form a smooth paste—this creates that velvety base for the sauce. Gradually whisk in half a cup of chicken broth, ensuring there are no lumps as it thickens. Add the remaining broth, tomato passata (or canned tomato sauce), salt, pepper, and two tablespoons of your spice mix. Simmer on medium-high while stirring frequently for three to five minutes until the sauce resembles syrup. Remove from heat to preserve those bright, rich flavors.
Step 3: Cook the Beef Filling
Preheat your oven to 180°C (350°F) while warming olive oil in a skillet over high heat. Toss in the minced garlic and chopped onion, giving them a couple of minutes to soften and release that aromatic goodness. Add the ground beef, breaking it apart with your spoon as it cooks for about two minutes. Stir in the remaining spice mix and cook an additional two minutes until the beef is beautifully browned. Next, fold in the refried beans and drained black beans along with a quarter-cup of your enchilada sauce, seasoning with salt and pepper to taste. Let everything cook together for a couple more minutes—this ensures a harmonious blend of flavors before moving on.
Step 4: Assemble the Enchiladas
Lightly oil or smear a little enchilada sauce on the bottom of your baking dish to prevent sticking. Lay out each tortilla and spoon a generous portion of the beef and bean filling along the lower third, then roll them up tightly and place seam side down in the dish. Repeat the process with all tortillas, creating a neat row of rolled goodness ready for the final touches.
Step 5: Bake to Perfection
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is deliciously coated. Sprinkle the grated cheese generously on top, covering everything with a blanket of melty goodness. Bake the dish covered (using foil or a baking tray) for 10 minutes, then uncover and continue baking for another 10 minutes until the cheese is beautifully melted, bubbly, and golden. Serve immediately, optionally topped with chopped cilantro for an extra fresh note.
How to Serve Beef Enchiladas Recipe
Garnishes
A handful of freshly chopped cilantro is a wonderful, fragrant garnish that adds a burst of freshness and color to these rich enchiladas. You can also offer lime wedges alongside to squeeze over, adding an inviting tang that lifts the whole dish. Some drizzle of sour cream or a dollop of guacamole makes for creamy contrast while elevating the flavors further.
Side Dishes
To round out the meal, consider serving with Mexican rice for some fluffy grains infused with tomato and mild spice. A crisp green salad or a zesty corn salad brings lightness and crunch, balancing the hearty enchiladas beautifully. Refried beans or a simple black bean salad can reinforce the beans already wrapped inside if you’re aiming for more protein and fiber.
Creative Ways to Present
If you’re aiming to impress guests or just want a fun twist, try serving individual enchiladas in mini ramekins with extra sauce and cheese baked right in. You can also turn the filling into a layered casserole by alternating layers of sauce-soaked tortillas, filling, and cheese, then baking it all together. These approaches add drama and make your Beef Enchiladas Recipe feel special every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. This makes for an easy lunch or dinner option the following day without losing much of that fresh, saucy magic.
Freezing
The Beef Enchiladas Recipe freezes beautifully. Prepare and assemble the dish as directed, then cover tightly and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator before baking to retain the best texture and flavor.
Reheating
Reheat leftovers or thawed enchiladas in a preheated oven at 180°C (350°F) for 15 to 20 minutes, covered with foil to prevent dryness, then uncover for the last few minutes to refresh that melty cheese topping. Alternatively, microwave portions covered with a damp paper towel for a quicker option, though oven reheating keeps the texture best.
FAQs
Can I use beef mince with different fat content for this Beef Enchiladas Recipe?
Absolutely! While lean beef keeps the dish lighter, some fat content adds extra flavor and moisture. Just cook thoroughly and drain excess grease if needed to keep the filling balanced.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the ground beef and double up on the beans or add cooked vegetables like bell peppers, mushrooms, or zucchini for a hearty vegetarian filling that’s just as tasty.
What type of cheese works best for melting on top?
Monterey Jack, tasty, or cheddar are ideal choices because they melt beautifully and develop that satisfying golden crust every time. Feel free to experiment with a Mexican cheese blend for authenticity.
Can I prepare the enchiladas sauce ahead of time?
Definitely. The sauce can be made a day in advance and kept refrigerated. Just give it a good stir and reheat gently before using it to assemble your enchiladas.
How spicy is this Beef Enchiladas Recipe?
It’s moderately spiced by default, with the cayenne pepper optional for extra heat. You can easily adjust the cayenne amount to suit your spice preference, from mild to fiery.
Final Thoughts
This Beef Enchiladas Recipe is a delicious gateway to enjoying a homemade Mexican classic that’s comforting, flavorful, and full of personality. It’s perfect for sharing with friends and family, and once you’ve made it, you’ll find yourself coming back to it again and again. So grab your ingredients, roll up those tortillas, and get ready to delight your taste buds and those of your loved ones!
Print
Beef Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Beef Enchiladas recipe features a flavorful blend of spices, hearty ground beef, refried and black beans wrapped in tortillas, topped with a rich homemade enchilada sauce and melted cheese. Baked to perfection, this dish combines a robust Mexican-inspired taste with comforting textures, perfect for a satisfying family dinner in just 45 minutes.
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)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/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., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp prepared spice mix (from above)
Beef 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)
- About 1/4 cup enchilada sauce (from above)
- Salt and pepper, to taste
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 bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and optional cayenne pepper. Set this spice mix aside for use in the sauce and filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste. Gradually whisk in 1/2 cup of chicken broth until the mixture thickens and becomes smooth. Add the remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring the sauce to a medium-high heat, cooking for 3 to 5 minutes while stirring frequently until it thickens to a syrup-like consistency. Remove the sauce from heat.
- Cook the Beef Filling: Preheat oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add the minced garlic and finely chopped onion, cooking for about 2 minutes until fragrant and translucent. Add the ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining prepared spice mix and cook for another 2 minutes until the beef is fully browned. Add the refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper to taste. Mix thoroughly and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly smear a bit of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef and bean filling along the lower third of each tortilla. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat this process with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese on top. Cover the dish with a baking tray or foil and bake in the preheated oven for 10 minutes. Then remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- The cayenne pepper in the spice mix is optional and can be adjusted for heat preference.
- You can use either tomato passata or canned tomato sauce for the enchilada sauce; both yield great results.
- Covering the dish during the first part of baking ensures the filling heats through and the cheese melts evenly without drying out.
- Using low sodium chicken broth helps control the saltiness of the dish.
- For a vegetarian version, substitute ground beef with a plant-based alternative or additional beans and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
