If you’re on the hunt for the ultimate comfort food that’s bursting with bold flavors, this Beef Enchiladas Recipe is exactly what you need. I absolutely love how the rich, savory beef filling melds perfectly with that luscious homemade enchilada sauce – it’s a match made in heaven. Whether you’re cooking for a cozy family dinner or a weekend gathering with friends, these enchiladas never fail to impress and bring everyone to the table with smiles.
When I first tried this Beef Enchiladas Recipe, I was amazed at how approachable it was but still tasted like something from a restaurant. Plus, making your own enchilada sauce from scratch brings a freshness and depth that canned sauces just can’t match. You’ll find that the layers of melted cheese, spices, and beans make each bite absolutely satisfying — once you try this, it’ll become a go-to favorite in your recipe rotation.
Why You’ll Love This Recipe
- Homemade Enchilada Sauce: It’s fresh, flavorful, and easy to make, taking this dish to the next level.
- Balanced Spices: The spice mix adds warmth without overpowering, keeping it family-friendly.
- Hearty and Protein-Packed: Loaded with beef and beans, it’s perfect for satisfying appetites.
- Customizable and Versatile: You can tailor the recipe easily to your taste or dietary needs.
Ingredients You’ll Need
Each ingredient in this Beef Enchiladas Recipe works together to build layers of delicious flavor and texture. I’ve found choosing good-quality spices and fresh produce really makes a difference to the outcome, so keep an eye out for those when you shop.
- Onion and garlic powder: Key for that classic savory base — you can use fresh garlic as a substitute if needed, but powders provide consistency.
- Cumin powder, paprika, and dried oregano: The holy trinity of Tex-Mex flavor that’ll make your kitchen smell incredible.
- Cayenne pepper: Optional, but I add just a touch to bring warmth without overpowering the dish.
- Olive oil: For rich flavor and perfect cooking texture, especially in the sauce and beef skillet.
- Flour: Essential for thickening the enchilada sauce to a silky, smooth consistency.
- Chicken stock or broth: I recommend low sodium so you can control the salt levels better.
- Tomato passata or canned tomato sauce: Passata gives a beautifully fresh tomato flavor, but good quality canned sauce works too.
- Salt and pepper: Simple seasonings that bring all the flavors together.
- Ground beef: Lean is perfect here — it browns well and keeps the filling hearty without being greasy.
- Garlic cloves and onion: Fresh aromatics that add body and complexity to the beef filling.
- Refried beans: I rely on the canned kind for convenience, but homemade works wonderfully if you have the time.
- Black beans: These add fiber, protein, and a creamy texture—all classic enchilada stars.
- Tortillas or burrito wraps: Flour tortillas are easiest to roll and stand up well to baking.
- Melting cheese: Monterey Jack, tasty cheddar, or a combo—choose your favorite for that gooey, golden topping.
- Cilantro/coriander leaves (optional): Adds freshness and a pop of color when serving.
Variations
I love making this Beef Enchiladas Recipe my own depending on the season or what I have in the fridge. You should definitely feel free to experiment – it’s a flexible dish that welcomes creativity.
- Spice it up: When my family was up for a kick, I increased the cayenne pepper and even added smoked chipotle powder for a smoky heat that everyone loved.
- Vegetarian version: I once swapped the ground beef for sautéed mushrooms and added extra beans for a filling meatless option.
- Cheese swap: Using pepper jack cheese gives a subtle spicy twist which is great for cheese lovers like me looking for a little more punch.
How to Make Beef Enchiladas Recipe
Step 1: Mix Your Spice Blend
Start by combining onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper if you like a bit of heat. I love preparing this in advance so the flavors meld and are ready to infuse the sauce and beef filling perfectly. Keep this on hand to add a punch of flavor at several stages of the recipe.
Step 2: Make the Enchilada Sauce
Heat olive oil over medium heat in a large pan, then stir in flour to create a roux. Cook it for about a minute to remove the raw flour taste, stirring constantly so it doesn’t burn. Next, gradually whisk in chicken stock – adding it slowly helps get a smooth, thick sauce without lumps. Stir in tomato passata, salt, pepper, and two tablespoons of your spice mix. Turn up the heat slightly and cook for 3-5 minutes until it’s thick like syrup. This homemade sauce adds a fresh, tangy flavor that really lifts the whole dish.
Step 3: Cook the Beef Filling
In a hot skillet, heat olive oil and sauté minced garlic and finely chopped onion for about 2 minutes until fragrant and translucent. Then add your ground beef and cook, breaking it up until browned – about 4 minutes total. Stir in the remaining spice mix to build even more flavor. Next, add the refried beans, black beans, a quarter cup of enchilada sauce, and season with salt and pepper. Cook for a couple more minutes to meld the flavors and loosen the beans, adding a splash of water if needed. This filling is so hearty, packed with protein, and bursts with Tex-Mex goodness.
Step 4: Assemble and Bake
Preheat your oven to 350°F (180°C). Lightly spread a spoonful of enchilada sauce on the bottom of your baking dish — this simple step keeps the enchiladas from sticking. Place a generous amount of filling on the lower third of each tortilla, then roll it up tightly and place seam-side down in the dish. Repeat until all the filling and tortillas are used. Pour the remaining sauce over the top and sprinkle with plenty of your favorite melting cheese. Cover the dish with a baking tray or foil and bake for 10 minutes, then remove the cover and continue baking another 10 minutes so the cheese turns golden and bubbly. Serve hot and watch everyone dig in with delight!
Pro Tips for Making Beef Enchiladas Recipe
- Prep the Spice Mix Ahead: I like to mix my spices days in advance – it saves time and deepens the flavors immensely.
- Smooth Sauce Trick: Whisk the stock in slowly to avoid lumps and get that perfect silky sauce every time.
- Don’t Skip the Beans: They add moisture, fiber, and keep the filling super satisfying without adding fat.
- Cover While Baking: Covering the dish for the first half of baking keeps the enchiladas moist – I learned this the hard way after drying out a batch!
How to Serve Beef Enchiladas Recipe
Garnishes
I’m a big fan of fresh cilantro sprinkled on top – it adds that bright, herbal note that cuts through the richness. You can also add a dollop of sour cream or some sliced avocado for creaminess. A squeeze of fresh lime juice right before serving never fails to elevate the flavors for me, giving it that little fresh zing that makes each bite pop.
Side Dishes
I love pairing these beef enchiladas with a simple Mexican street corn salad or a crisp green salad dressed with lime and olive oil. Spanish rice or cilantro-lime rice is a great companion too, soaking up any extra sauce and balancing the dish beautifully.
Creative Ways to Present
Once I made mini enchiladas in a muffin tin for a party – they were the hit of the night! You could also assemble these in individual ramekins for a pretty presentation, perfect for a casual dinner but with a fancy touch. Layering some roasted veggies underneath or adding a salad bar next to the enchiladas can turn your meal into an interactive fiesta.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be cooled, covered tightly, and stored in the fridge for up to 3 days. I usually keep the sauce separate if I plan ahead, then reassemble and bake when ready for the best texture and flavor.
Freezing
I’ve had great success freezing this recipe both before and after baking. If freezing before, roll the enchiladas with a thin layer of sauce in a freezer-safe dish, then add sauce and cheese when ready to bake. After baking, cool completely and wrap tightly in foil or plastic wrap. Both ways freeze well for up to 2 months.
Reheating
To reheat, I always cover the dish with foil to keep moisture in and heat in a 350°F (180°C) oven until warmed through—usually about 20 minutes. You can sprinkle a little extra cheese on top halfway through reheating if you want it extra gooey.
FAQs
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Can I make this Beef Enchiladas Recipe ahead of time?
Absolutely! You can assemble the rolled enchiladas in your baking dish, cover tightly, and refrigerate up to 24 hours before baking. Keep the sauce separate until just before baking to prevent the tortillas from getting soggy. This makes for a stress-free dinner prep.
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What can I substitute for ground beef?
You can easily swap ground beef for ground turkey, chicken, or even a plant-based meat substitute if you prefer. Another great option is using finely chopped mushrooms or mixed vegetables for a vegetarian spin that still works beautifully with this recipe.
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How spicy is this Beef Enchiladas Recipe?
The spice level is adjustable – the recipe includes cayenne pepper as optional. If you want mild enchiladas, leave it out or use a small pinch. For more kick, feel free to add extra cayenne or smoked chili powders to suit your heat tolerance.
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Can I use corn tortillas instead of flour?
You can use corn tortillas but be aware they’re more delicate and prone to tearing, so warm them beforehand to make them pliable. Some people prefer the texture and authentic flavor of corn tortillas, so try both and see what you and your family like best.
Final Thoughts
This Beef Enchiladas Recipe holds a special place in my kitchen because it combines bold flavors with approachable techniques that anyone can master. I love how it turns simple ingredients into something festive and memorable. If you’re looking for a crowd-pleaser that brings warmth and comfort to your table, I wholeheartedly recommend giving this recipe a go—I’m confident it’ll become one of your favorites just like it did for me and my family!
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 classic Beef Enchiladas recipe combines a flavorful spice mix, rich enchilada sauce, and a hearty filling of ground beef, refried beans, and black beans, all wrapped in tortillas and baked with melted cheese on top. Perfect for a comforting Mexican-inspired meal that’s easy to prepare and loved by all.
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 plain/all purpose flour
- 2 cups (500ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (Hunt’s or equivalent)
- 1/4 tsp salt
- 1/4 tsp pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (about 1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, e.g. Old El Paso)
- 400g / 14oz black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150g) grated melting cheese (Monterey Jack, Tasty, or Cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper in a bowl. Set aside.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 3 tablespoons flour and stir constantly to form a paste. Cook for 1 minute. Gradually whisk in 1/2 cup chicken broth until a thick, smooth paste forms. 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 to 5 minutes, whisking regularly, until the sauce thickens to a thick syrup-like consistency. Remove from heat.
- Cook Filling: Preheat oven to 180°C (350°F). In a skillet over high heat, heat 1 tablespoon olive oil. Add minced garlic and finely chopped onion, cook for 2 minutes until softened. Add ground beef and cook for 2 minutes, breaking it up as it cooks. Sprinkle in remaining spice mix and cook another 2 minutes until beef is browned. Stir in refried beans, drained black beans, about 1/4 cup of enchilada sauce, salt, and pepper. Mix well and cook for 2 minutes to combine flavors, then remove from heat.
- Assemble Enchiladas: Lightly grease the bottom of a baking dish with some enchilada sauce to prevent sticking. Place a portion of the filling on the lower third of each tortilla and roll it up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the baking dish with a baking tray or foil and bake in a preheated oven for 10 minutes. Remove the cover and bake for an additional 10 minutes until cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can use all onion powder or all garlic powder if you only have one; fresh garlic is not equivalent, but if needed, substitute with 3 minced garlic cloves sautéed in oil before continuing.
- Tomato passata is smooth pureed tomatoes without seasoning. In the US, canned tomato sauce (e.g., Hunt’s) is a suitable substitute.
- Black beans can be replaced with red kidney beans or other preferred beans.
- If the refried beans are too thick to stir easily, add a splash of water to loosen the mixture.
- To bake covered, place a baking tray on top of the baking dish or cover with foil.
- For make-ahead convenience, roll enchiladas and place in casserole dish with sauce underneath; keep extra sauce separate and apply just before baking.
- This recipe works well with lean beef mince without compromising flavor.
