If you are craving a hearty, flavor-packed meal that feels like a warm hug from the inside, this Beef Enchiladas Recipe is bound to become your new favorite. With its tender ground beef filling blended perfectly with black and refried beans, all wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce, each bite bursts with comforting Mexican-inspired goodness. Whether it’s a family dinner or a casual get-together, these enchiladas bring a bright pop of color, bold spices, and gooey melted cheese to your table, making every meal feel festive and special.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding their unique touch to the overall taste, texture, and beautiful presentation of the dish. From aromatic spices to creamy beans and melty cheese, the harmony they create is simply irresistible.
- Onion powder: Adds a subtle sharpness that enhances the beef’s flavor.
- Garlic powder: Brings a fragrant depth that’s crucial for authentic Mexican dishes.
- Cumin powder: Provides an earthy warmth that’s the backbone of the spice mix.
- Paprika: Offers a mild sweetness and beautiful color to the sauce.
- Dried oregano: Infuses an herbal note that balances the spices perfectly.
- Cayenne pepper (optional): Adds a kick of heat for those who like a little fire.
- Olive oil: Used twice for sautéing and sauce preparation, it adds richness and helps meld the flavors.
- Plain/all-purpose flour: The thickening agent for a luscious enchilada sauce.
- Low sodium chicken stock/broth: Creates a flavorful, savory base for the sauce, keeping it light on salt.
- Tomato passata or canned tomato sauce: Gives the sauce its vibrant red color and tangy tomato deliciousness.
- Salt and black pepper: Basics that enhance all the other ingredients.
- Garlic cloves: Fresh minced garlic adds a punch of flavor and aroma to the beef filling.
- Onion: Finely chopped for sweetness and crunch.
- Ground beef (mince): The meaty heart of the filling, delivering richness and texture.
- Refried beans: Adds creaminess and body to the filling, making it wholesome and hearty.
- Black beans, drained: Introduces a slight earthiness and extra protein.
- Tortillas or burrito wraps: The essential carriers that hold all that goodness together.
- Grated melting cheese: Monterey Jack, tasty, or cheddar all melt perfectly for that golden bubbly top layer.
- Cilantro/coriander leaves (optional): Fresh and fragrant, they are a lovely finishing touch.
How to Make Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Begin by combining onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper if you like it spicy in a small bowl. This vibrant blend sets the foundation for the enchilada sauce and filling, building layers of flavor that make this recipe stand out.
Step 2: Make the Enchilada Sauce
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour and cook it for about a minute while constantly stirring to make a smooth paste. Gradually whisk in half a cup of chicken broth until the mixture thickens and becomes silky. Now add the remaining broth, tomato passata or canned tomato sauce, salt, pepper, and two tablespoons of that spice mix you just made. Simmer on medium-high, stirring often for around 3 to 5 minutes, until the sauce thickens into a rich, syrup-like texture. Remove it from the heat and set aside; this sauce will become the soul of your enchiladas.
Step 3: Cook the Beef Filling
Preheat your oven to 180°C (350°F). In a skillet over high heat, warm 1 tablespoon of olive oil before adding minced garlic and chopped onion. Sauté them for about 2 minutes until fragrant and softened. Add the ground beef, breaking it apart with a spoon, and cook for about 2 minutes until no longer pink. Stir in the remaining spice mix and let it brown for 2 more minutes, locking in all that rich meaty flavor. Mix in the refried beans, drained black beans, and about a quarter cup of the prepared enchilada sauce, then season with a pinch of salt and black pepper. Cook the filling for another 2 minutes to marry all those flavors before taking it off the heat.
Step 4: Assemble the Enchiladas
Lightly coat the bottom of a baking dish with a spoonful of enchilada sauce to prevent sticking. Spread a generous portion of the beef and bean filling along the lower third of each tortilla or wrap, then tightly roll them up and nestle them seam side down in the dish. Repeat this for all the tortillas until your baking dish is full of rolled goodness ready for baking.
Step 5: Bake to Perfection
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the grated cheese on top. Cover the dish with foil or a baking tray and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is beautifully melted and bubbling. Serve your enchiladas hot, garnished with a handful of fresh cilantro if you like that vibrant, herby twist on every bite.
How to Serve Beef Enchiladas Recipe
Garnishes
Fresh cilantro leaves add a bright, fragrant touch that cuts through the richness of the beef and cheese. You can also offer a dollop of sour cream or a sprinkle of diced avocado for an extra creamy contrast that pairs beautifully with the spices.
Side Dishes
Complement your enchiladas with a simple side salad of crisp lettuce, tomatoes, and a hint of lime juice to bring refreshing balance. Mexican rice or Spanish rice works wonderfully to soak up any extra sauce, and a side of crunchy tortilla chips with salsa is always a crowd-pleaser.
Creative Ways to Present
For a fun twist, serve the beef enchiladas recipe in individual ramekins for personal portions, or cut them into bite-sized pieces as party finger food. You can also layer the filling and sauce into a casserole dish for a deconstructed enchilada bake, letting everyone scoop their own delicious portions.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover beef enchiladas into an airtight container and store in the refrigerator for up to 3 days. Refrigerating helps the flavors meld even further, making the second serving taste just as delightful as the first.
Freezing
You can freeze the assembled enchiladas before baking by wrapping the baking dish tightly with foil or plastic wrap. They will keep well in the freezer for up to 2 months, making this a wonderful make-ahead meal for busy nights when you want comfort food in a flash.
Reheating
To reheat, bake the enchiladas at 180°C (350°F) for 15-20 minutes if refrigerated or 30-40 minutes from frozen (covered with foil to prevent drying out). Alternatively, microwave individual portions, though baking will keep the cheese melty and the tortillas perfectly soft.
FAQs
Can I use other types of meat for this Beef Enchiladas Recipe?
Absolutely! Ground chicken, turkey, or even shredded cooked beef can be excellent substitutions if you want to vary the protein or lighten the dish a bit, all while keeping that satisfying enchilada flavor.
Is this recipe spicy?
The spice level is mild by default but customizable. The cayenne pepper in the spice mix is optional, so feel free to adjust according to your heat preference, adding more for a fiery punch or skipping it for a milder taste.
Can I make this recipe vegetarian?
Yes, by simply omitting the ground beef and doubling up on beans and vegetables like bell peppers or zucchini, you can create a delicious vegetarian version of this Beef Enchiladas Recipe that’s just as hearty and flavorful.
What kind of cheese melts best for enchiladas?
Monterey Jack, tasty cheese, or mild cheddar are excellent choices as they melt beautifully and create that perfect gooey topping everyone loves. You can also experiment with a bit of mozzarella for extra stretchiness.
Can I use homemade tortillas?
Definitely! Homemade tortillas add a lovely fresh component to the dish, enhancing its authenticity and flavor. Just make sure they’re pliable to easily roll around the filling without cracking.
Final Thoughts
This Beef Enchiladas Recipe is truly one of those all-time delicious, comforting meals that brings warmth and smiles to the table. Its blend of savory beef, creamy beans, rich sauce, and melty cheese is utterly irresistible. I highly encourage you to try making this at home—it’s easier than you think and absolutely worth the love you put into it. Your friends and family will thank you!
Print
Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Beef Enchiladas recipe features a flavorful combination of spiced ground beef, refried and black beans, and a rich homemade enchilada sauce. Rolled in tortillas and baked with melted cheese, this classic Mexican-inspired dish is perfect for a hearty family meal 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 black 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 small bowl, combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and optional cayenne pepper. Set this spice mix aside to use in both the sauce and the beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the flour and stir constantly for 1 minute to form a roux. Gradually whisk in half a cup of chicken broth until the mixture is thick and 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 medium-high heat and cook for 3 to 5 minutes, stirring frequently, until it thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook the Beef Filling: Preheat your 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 softened. Add the ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and cook for another 2 minutes until the beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Mix everything thoroughly and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly smear a little 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 tightly around the filling and place seam side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese generously on top. Cover the dish with foil or a baking tray 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, bubbly, and slightly golden. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can adjust the level of spiciness by varying the amount of cayenne pepper in the spice mix or by adding jalapeños to the filling.
- If you prefer a vegetarian version, substitute the ground beef with extra beans or vegetables like bell peppers and mushrooms.
- Use low-fat cheese to reduce fat content while maintaining great flavor.
- Tortillas can be warmed before assembling to make them more pliable and reduce cracking when rolling.
- Leftover enchiladas keep well in the fridge for up to 3 days and can be frozen for longer storage.
