If you’re craving a dish that’s bursting with bold flavors, comforting textures, and that satisfying cheesy goodness, this Beef Enchiladas Recipe is exactly what you need in your life. Picture tender ground beef melded with rich beans and spices, all wrapped snugly in warm tortillas and drenched in a luscious, homemade enchilada sauce. It’s the kind of meal that feels like a cozy hug on a plate, perfect for a family dinner or impressing friends with a vibrant, hearty Mexican classic. This Beef Enchiladas Recipe will quickly become one of your go-to favorites because it’s simple, flavorful, and downright delicious.
Ingredients You’ll Need
Getting your ingredients ready for this Beef Enchiladas Recipe is a breeze. Each plays a crucial role in delivering the perfect balance of texture, flavor, and color. From spices that bring warmth to the saucy richness and melty cheese that crowns the dish, these essentials combine for a meal that feels special yet approachable.
- Onion powder (1 tsp): Adds a subtle sweetness and depth of flavor to the spice mix.
- Garlic powder (1 tsp): Boosts that savory punch instantly without overpowering the other spices.
- Cumin powder (1 tbsp): Brings that warm, earthy note synonymous with Mexican cooking.
- Paprika (1 tbsp): Adds smoky undertones and a beautiful red hue to the dish.
- Dried oregano (1 tbsp): Offers a fragrant, slightly herbal brightness that balances richness.
- Cayenne pepper (1/2 – 1 tsp, optional): For those who like it hot, it gives a gentle kick of heat.
- Olive oil (2 tbsp + 1 tbsp): Essential for sautéing and creating the roux that thickens the sauce.
- All-purpose flour (3 tbsp): Helps thicken the enchilada sauce for that perfect consistency.
- Low sodium chicken stock/broth (2 cups): Forms the flavorful, savory base of the sauce.
- Tomato passata or canned tomato sauce (1.5 cups or 1 can): Brings the bright, tangy element crucial to enchiladas.
- Salt (1/4 tsp): Enhances all the natural flavors throughout the dish.
- Black pepper (1/4 tsp): Adds a mild spice that grounds the other seasonings.
- Garlic cloves (2, minced): Fresh garlic for that irresistible aromatic base in the filling.
- Onion (1, finely chopped): Adds sweetness and texture to the beef filling.
- Ground beef (1 lb or 500 g): The hearty centerpiece of the filling, juicy and flavorful.
- Refried beans (400 g or 1 can): Creamy, adding richness and moisture to the filling.
- Black beans (400 g or 1 can, drained): Provides texture and an earthy flavor balance.
- Tortillas (8): Soft wraps that hold the delicious filling—flour or burrito-sized work best.
- Grated melting cheese (1.5 cups or 150 g): Monterey Jack, tasty, or cheddar for that irresistibly gooey topping.
- Fresh cilantro (optional garnish): Adds a fresh, vibrant finishing touch to lift 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 optional cayenne pepper in a small bowl. This spice blend is the soul of your enchiladas, infusing the beef and sauce with authentic Mexican warmth and aroma. Set it aside so it’s ready for the next steps.
Step 2: Make the Enchilada Sauce
Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Stir in the flour to create a paste, cooking it for about a minute to eliminate any raw flour taste. Then, gradually whisk in half a cup of the chicken stock; this step is crucial to avoid lumps and create a silky sauce base. Add the remaining chicken stock, tomato passata or canned tomato sauce, salt, pepper, and two tablespoons from your spice mix. Turn the heat up to medium-high and let everything cook together while stirring for 3 to 5 minutes, until the sauce thickens into a rich, syrupy consistency. Once done, remove it from the heat and let it rest.
Step 3: Prepare the Beef Filling
Preheat your oven to 180°C (350°F) to get ready for baking. In a skillet over high heat, add your remaining tablespoon of olive oil followed by the minced garlic and chopped onion. Sauté for about 2 minutes until fragrant and translucent. Toss in the ground beef and cook, breaking it up as it browns, for around 4 minutes. Sprinkle in the remaining spice mix and season with salt and pepper for that robust flavor. Mix in the refried and black beans, and stir through about a quarter cup of your enchilada sauce to bind it all together. Let it cook for another 2 minutes, so all the flavors meld delightfully, then take it off the heat.
Step 4: Assemble Your Beef Enchiladas Recipe
Lightly spread some enchilada sauce at the bottom of your baking dish to prevent sticking and add a flavor boost. Lay a generous scoop of the beef filling on the lower third of each tortilla, then roll it up tightly and place it seam side down in the dish. Repeat this with all eight tortillas, arranging them neatly side by side to fit snugly.
Step 5: Bake to Perfection
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle liberally with your grated cheese. Cover the baking dish and pop it in the oven for 10 minutes. Then, remove the cover and bake for another 10 minutes until the cheese is perfectly melted, bubbly, and slightly golden. For a final flourish, sprinkle chopped fresh cilantro on top before serving.
How to Serve Beef Enchiladas Recipe
Garnishes
Fresh cilantro is a classic finishing touch, adding a hint of brightness that cuts through the rich, cheesy layers. You can also sprinkle some chopped green onions, a dollop of sour cream, or even slices of fresh avocado to complement the warmth and spices.
Side Dishes
Serve these enchiladas with classic sides like Mexican rice or a simple refried bean dish to round out the meal. A crisp side salad or vibrant corn salsa adds fresh texture and color to make your plate pop visually and flavor-wise.
Creative Ways to Present
For a fun twist on presentation, try serving individual enchiladas rolled in colorful corn tortillas instead of flour ones—they add a lovely rustic appeal. Or place your enchiladas in individual ramekins for a personal touch at dinner parties. Drizzling a bit of crema or spritzing fresh lime juice right before serving can also elevate the experience.
Make Ahead and Storage
Storing Leftovers
Leftover beef enchiladas can be kept covered in the refrigerator for up to 3 days. Keeping the sauce and cheese covered helps preserve moisture, so your enchiladas stay soft and delicious.
Freezing
If you want to save them for longer, assemble the enchiladas but don’t bake them. Wrap the dish tightly with foil and freeze for up to 2 months. When you’re ready, bake straight from frozen, adding extra baking time until heated through and bubbly.
Reheating
To reheat, cover your enchiladas with foil and warm them in a 180°C (350°F) oven for about 15-20 minutes, or microwave on medium power until hot. Removing and then briefly broiling uncovered will help re-melt the cheese and bring back that fresh-baked charm.
FAQs
Can I use different meat for this Beef Enchiladas Recipe?
Absolutely! While ground beef is traditional and flavorful, you can swap it for ground turkey, chicken, or even a plant-based mince for a vegetarian twist. Adjust the spices as needed to keep the same vibrant flavor.
What type of cheese works best for beef enchiladas?
Melting cheeses like Monterey Jack, cheddar, or a mix of both are ideal because they create that irresistible gooey layer on top. Feel free to experiment with pepper jack for a bit of spice or queso fresco for a milder finish.
Can I make the enchilada sauce from scratch?
You sure can! This Beef Enchiladas Recipe includes a homemade sauce that’s straightforward but packed with flavor. Making your own sauce lets you control thickness, spice level, and freshness, making a noticeable difference in the final dish.
What if I don’t have refried beans or black beans?
No worries! You can use canned pinto beans, chickpeas, or mashed lentils instead. Just be sure to drain and rinse any canned beans well before adding, and mash them slightly to keep the right texture in the filling.
Can these enchiladas be made gluten-free?
Yes! Use gluten-free tortillas and substitute all-purpose flour in the sauce with a gluten-free flour blend or cornstarch. The rest of the ingredients in this recipe are naturally gluten-free, making it easy to adapt.
Final Thoughts
I can’t recommend giving this Beef Enchiladas Recipe a try enough! It’s such a comforting, flavor-packed meal that’s surprisingly straightforward to prepare. Whether you’re cooking for family or hosting friends, it’s guaranteed to fill your kitchen with mouthwatering aromas and leave everyone asking for seconds. So, gather your ingredients, roll up those tortillas, and dive into this wonderfully satisfying dish—you won’t be disappointed!
Print
Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
A flavorful Beef Enchiladas recipe featuring a rich homemade enchilada sauce, seasoned ground beef mixed with refried and black beans, all wrapped in tortillas and baked with melted cheese for a comforting Mexican-inspired meal.
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)
Enchilada 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., 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
- Remaining 2 tbsp prepared Spice Mix
- 400 g (14 oz) refried beans (1 can, e.g., Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
- Approximately 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, such as Monterey Jack, tasty, or cheddar
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper (if using). Set aside.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute while stirring constantly. Gradually whisk in 1/2 cup chicken broth until smooth and thickened. Add remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Increase heat to medium-high and cook for 3–5 minutes, stirring regularly, until the sauce thickens into a thick syrup consistency. Remove from heat.
- Prepare Beef Filling: Preheat oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion; cook for 2 minutes until fragrant. Add ground beef and cook for 2 minutes, breaking it up. Stir in remaining 2 tablespoons Spice Mix and continue cooking until beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for 2 additional minutes, then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling on the lower third of each tortilla, roll tightly, and place seam side down in the dish. Repeat until all tortillas and filling are used.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle grated cheese on top. Cover and bake for 10 minutes, then uncover and bake for another 10 minutes until cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- The cayenne pepper in the spice mix is optional and can be adjusted based on your preferred spice level.
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- Refried beans add creaminess and depth to the filling; ensure they are well stirred in.
- Tortillas can be warmed slightly before rolling to make them more pliable and prevent cracking.
- Leftover enchiladas keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
- For a vegetarian version, omit the ground beef and add extra beans and vegetables.
