I absolutely love this Beef Enchiladas Recipe because it brings together bold flavors with such a comforting, home-cooked vibe. When I first tried making enchiladas from scratch, I was hooked by how the rich, spicy sauce perfectly complements the hearty beef and beans filling—it’s like a warm hug on a plate. Whether you’re cooking for a casual family dinner or meal prepping for the week, this recipe works beautifully every time.
You’ll find that this Beef Enchiladas Recipe is incredibly versatile and straightforward, even if you don’t usually cook Tex-Mex dishes at home. The sauce is so flavorful, yet simple, and the blend of spices really makes the filling shine without being overpowering. Plus, I love that it freezes well for busy nights ahead!
Why You’ll Love This Recipe
- Rich, homemade enchilada sauce: The thick, flavorful sauce is easy to make and elevates the entire dish.
- Balanced filling: A delicious blend of ground beef, refried beans, and black beans brings great texture and taste.
- Great for any occasion: Perfect for weeknight dinners or casual gatherings where comfort food is a must.
- Make-ahead friendly: Prep in advance and freeze leftovers to save time later.
Ingredients You’ll Need
The ingredients for this Beef Enchiladas Recipe complement each other beautifully, bringing a rich and authentic Tex-Mex experience right to your kitchen. A few pantry staples and some fresh aromatics are all you need to get started.
- Onion powder and garlic powder: These add depth and a subtle savory base to the spice mix, super convenient if you don’t have fresh onions or garlic on hand.
- Cumin powder, paprika, and dried oregano: They create that classic Mexican flavor profile that enchiladas are known for.
- Cayenne pepper (optional): Adds a gentle spicy kick—adjust to your heat preference.
- Olive oil: Used for both the sauce and the beef filling, providing richness without heaviness.
- Flour (all-purpose): Important for thickening the enchilada sauce to the perfect consistency.
- Chicken stock or broth (low sodium): This keeps the sauce savory but not overly salty.
- Tomato passata or canned tomato sauce: Gives the sauce that vibrant tomato flavor—passata is less common but super smooth.
- Salt and pepper: Essential seasonings that bring out all the flavors.
- Garlic cloves and onion (fresh): These fresh aromatics build a great savory base for the beef filling.
- Ground beef (lean preferable): The star protein that makes the enchiladas hearty and satisfying.
- Refried beans: Helps bind the filling and adds creamy texture.
- Black beans: Adds a lovely earthiness and extra fiber, plus a nice contrast to the refried beans.
- Flour tortillas or burrito wraps: Make sure to use sturdy ones that won’t break when rolling.
- Grated melting cheese (Monterey Jack or cheddar): Melts beautifully, adding gooey, cheesy goodness on top.
- Cilantro/coriander leaves (optional): For fresh, herbal brightness as a garnish.
Variations
One of the best parts about this Beef Enchiladas Recipe is how you can tweak it to suit your taste or dietary needs. I often mix things up depending on what I have in the fridge or how much time I have to cook.
- Vegetarian version: Simply omit the beef and load up on extra black beans, refried beans, and some diced roasted veggies like bell peppers and zucchini—I’ve tried this and it’s just as hearty and delicious!
- Spice level adjustments: When I want it milder for the kids, I skip or reduce the cayenne pepper—easy to customize!
- Creamy enchiladas: Sometimes I swirl in a bit of sour cream or Greek yogurt into the filling for extra creaminess—it’s a family favorite twist.
- Cheese swap: I’ve also made this with a Mexican blend shredded cheese or even pepper jack to add some extra zing on top.
How to Make Beef Enchiladas Recipe
Step 1: Whip Up the Spice Mix and Sauce
Start by mixing together your onion powder, garlic powder, cumin, paprika, oregano, and cayenne if you’re using it. This spice mix is the heartbeat of your enchiladas and really brings the flavors alive. For the sauce, heat olive oil over medium heat in a large saucepan, then stir in flour to form a thick paste—cooking it for about a minute helps avoid that raw flour taste.
Gradually whisk in half a cup of chicken broth to smooth it out, then add the rest of the broth, tomato passata, salt, pepper, and two tablespoons of your spice mix. Crank the heat slightly and cook, whisking continuously, until it thickens into a rich, syrupy sauce. Trust me, this step is key and makes a huge difference in how the final enchiladas taste.
Step 2: Sauté the Beef and Beans Filling
While the sauce is reducing, preheat your oven to 180C/350F—getting a head start on this step will make your assembly smooth. Heat olive oil in a skillet over high heat and toss in the minced garlic and chopped onion, cooking for a couple of minutes until fragrant and softened. Then add the ground beef, breaking it apart with a spoon, and cook until fully browned.
Add the rest of your spice mix and cook for an additional couple of minutes to really let those spices infuse the beef. Mix in the refried beans, black beans, about a quarter cup of the enchilada sauce, and season with a little salt and pepper. The beans help keep the filling moist and give it that creamy texture everyone loves—if your refried beans seem too firm, a splash of water can loosen them up nicely.
Step 3: Assemble and Bake Your Enchiladas
Before rolling, smear a little of the enchilada sauce on the bottom of your baking dish to prevent sticking—this little trick saved me from soggy bottoms more than once! Spoon the filling onto the lower third of each tortilla and roll it up tightly, placing them seam side down in the dish.
Once all enchiladas are snug in the pan, pour the remaining sauce evenly over the top and sprinkle liberally with your grated cheese. Cover the dish—either with foil or even a baking tray cover—and bake for 10 minutes, then remove the cover and bake for an additional 10 minutes until the cheese is bubbly and golden. Serve immediately to enjoy that melty, cheesy perfection!
Pro Tips for Making Beef Enchiladas Recipe
- Brown the beef thoroughly: Taking your time to brown the beef well adds more flavor and prevents a watery filling.
- Don’t skip thickening the sauce: A properly thick sauce avoids soggy tortillas and gives your enchiladas that rich, restaurant-quality feel.
- Use sturdy tortillas: Flour tortillas work best, and warming them slightly before rolling helps prevent tearing.
- Cover while baking initially: Covering keeps the enchiladas moist and the cheese melted perfectly without drying out.
How to Serve Beef Enchiladas Recipe
Garnishes
I always top my enchiladas with a handful of freshly chopped cilantro – it adds a fresh, vibrant contrast to the rich filling. Sometimes I’ll also add a dollop of sour cream or a squeeze of lime juice for an extra zing. If you’re into heat, sliced jalapeños or a drizzle of hot sauce works beautifully too.
Side Dishes
My go-to sides for these Beef Enchiladas include simple Mexican rice or a fresh corn salad to balance the richness. Black beans or a crunchy slaw also pair wonderfully. And if you want to keep it easy, a crisp green salad dressed with lime vinaigrette brightens up the meal.
Creative Ways to Present
For special occasions, I’ve rolled these enchiladas into individual portions and topped each one with cheese and a cilantro leaf for a pretty presentation. Using a cast-iron skillet to bake and serve adds a rustic touch that guests love. You could also add colorful slices of avocado on top or a drizzle of crema for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover beef enchiladas in an airtight container in the fridge for up to 3 days. I’ve found that keeping the sauce separate until reheating helps the tortillas stay firmer and the cheese more melty, especially if you plan to reheat multiple times.
Freezing
This Beef Enchiladas Recipe freezes like a dream. I roll them up in the baking dish, cover tightly with foil or plastic wrap, and freeze before baking. When you’re ready to eat, thaw overnight in the fridge and bake as usual, adding the sauce and cheese right before baking if you kept them separate.
Reheating
To reheat, cover your enchiladas with foil and bake at 350°F (180°C) until heated through, about 15-20 minutes. Removing the foil near the end to crisp up the cheese on top works wonders. Alternatively, the microwave works in a pinch, though you might lose a little of that melty cheese magic.
FAQs
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Can I make this Beef Enchiladas Recipe gluten-free?
Absolutely! Use gluten-free flour to make the enchilada sauce or skip the flour and thicken the sauce with cornstarch or masa harina. Also, make sure to pick gluten-free tortillas—corn tortillas are a great naturally gluten-free option, but some brands use flour, so check the label.
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Can I use fresh tortillas instead of store-bought?
Yes! Fresh homemade or local tortillas add fantastic flavor. Just be sure they’re sturdy enough to hold the filling without tearing. Warming them briefly before filling makes rolling much easier and prevents breakage.
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How spicy is this recipe?
This Beef Enchiladas Recipe has a mild to moderate heat level thanks to the optional cayenne pepper. You can easily adjust the spice to your liking by adding less or omitting it altogether. My family prefers it mild, but the flavor is still bold and satisfying.
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Can I prepare these enchiladas ahead of time?
Definitely! You can assemble the enchiladas, cover with sauce and cheese, then refrigerate or freeze before baking. Just add extra baking time if baking directly from frozen, and cover to keep them moist.
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What’s the best way to reheat leftover beef enchiladas?
The oven method is best for reheating to keep the texture and cheese perfect. Cover with foil and heat at 350°F (180°C) until hot, then uncover for a few minutes to refresh the cheesy top.
Final Thoughts
I can’t recommend this Beef Enchiladas Recipe enough if you’re craving a comforting, flavorful meal that’s actually easier to make than you might think. It’s become a staple in my home—whether for busy weeknights or cozy weekend dinners, it always hits the spot. Give it a try, tweak it your way, and I promise you’ll be making these again and again!
Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Beef Enchiladas are a hearty and flavorful Mexican-inspired dish featuring a seasoned ground beef and bean filling, wrapped in tortillas, smothered in a homemade enchilada sauce, topped with melted cheese, and baked to perfection. Perfect for a comforting family meal with a perfect balance of spices and rich textures.
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
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb / 500 g ground beef (lean mince preferred)
- 400 g / 14 oz refried beans (1 can, e.g., Old El Paso)
- 400 g / 14 oz black beans, drained (1 can)
Enchiladas 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 Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, 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. Add the flour and stir to combine, forming a paste. Cook for 1 minute, stirring constantly to avoid burning. Gradually whisk in 1/2 cup chicken broth until you get a thick, smooth paste. Add the remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the prepared spice mix. Increase the heat to medium-high and cook, whisking regularly for 3 to 5 minutes until sauce thickens to a syrup-like consistency. Remove from heat.
- Cook 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, cooking for 2 minutes until fragrant and softened. Add ground beef, breaking it apart with a spoon, and cook for 2 minutes. Stir in the remaining spice mix, continue cooking for 2 more minutes until beef is fully browned. Add refried beans, black beans, about 1/4 cup of enchilada sauce, and salt & pepper to taste. Mix well and cook an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly oil or smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the beef filling on the lower third of each tortilla, then roll up tightly and place seam side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, then sprinkle grated cheese liberally on top. Cover the dish with a baking tray or foil and bake in the preheated oven for 10 minutes. Remove the cover and bake uncovered for another 10 minutes until the cheese is melted and bubbly. Serve hot garnished with chopped cilantro if desired.
Notes
- You can substitute with all onion or all garlic powder if you only have one; fresh garlic can be used but is not the same—3 minced cloves can replace powders if sautéed in the oil first.
- Tomato passata is pureed plain tomatoes; canned tomato sauce (e.g., Hunts) is a good substitute in the US if passata is unavailable.
- Black beans can be substituted by red kidney or other beans if preferred.
- If the refried beans mixture is too thick and does not stir well, add a splash of water to loosen it.
- 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 them in the casserole dish. Keep sauce separately and add just before baking.
- This recipe uses lean beef mince, making it healthier without compromising flavor.
