If you’re on the hunt for a cozy, comforting dinner that delivers big flavors and a little bit of spice, this Beef Enchiladas Recipe is a total game-changer. I absolutely love how the rich, homemade enchilada sauce perfectly hugs the tender beef and beans wrapped in warm tortillas — it’s like a hug on a plate. Whether you’re cooking for a busy weeknight or planning a casual weekend meal, these enchiladas always hit the spot.
When I first tried this Beef Enchiladas Recipe, I was amazed by how straightforward it was to make something that feels so indulgent and fresh compared to store-bought versions. Plus, the layers of texture and spice mean you don’t miss a beat. You’ll find that this recipe balances simplicity with flavor beautifully, and it works great for feeding a family or meal prepping for busy days ahead.
Why You’ll Love This Recipe
- Flavor-packed sauce: The homemade enchilada sauce brings a vibrant depth that make these enchiladas unforgettable.
- Easy to make: Even if you’re new to Mexican food, the step-by-step process is clear and manageable.
- Family favorite: My family goes crazy for this dish, and it’s perfect for weeknight dinners or feeding a crowd.
- Great make-ahead option: You can assemble these ahead and bake when you’re ready, saving time on busy days.
Ingredients You’ll Need
The magic of this Beef Enchiladas Recipe lies in the balance of fresh ingredients paired with pantry staples. The spice mix adds warmth and complexity, while the mix of refried and black beans keeps the filling hearty and satisfying. Don’t skip the cheese – it’s the glue that holds everything deliciously together!
- Onion and garlic powder: These add a quick depth of flavor without extra chopping.
- Cumin powder, paprika, dried oregano: Essential for that authentic Mexican spice profile.
- Cayenne pepper: Optional but highly recommended if you like a bit of heat.
- Olive oil: Use good quality for the best flavor in your sauce and beef.
- Flour: Helps thicken the enchilada sauce for that perfect coating texture.
- Chicken stock or broth: Low sodium keeps the seasoning balanced and healthy.
- Tomato passata or canned tomato sauce: Passata gives a fresh taste; canned sauce works well in a pinch.
- Ground beef: I use 80/20 for a juicy, flavorful filling.
- Garlic cloves and onion: Fresh aromatics for that irresistible base flavor.
- Refried beans and black beans: Combined for creamy texture and added protein.
- Tortillas or burrito wraps: Flour tortillas work best for easy rolling.
- Melting cheese (Monterey Jack, tasty, or cheddar): Melts beautifully and adds a lovely richness.
- Cilantro/coriander leaves: Fresh garnish that brightens every bite (optional but recommended).
Variations
One of my favorite things about this Beef Enchiladas Recipe is how easy it is to make it your own. Whether you’re gluten-free, want it spicier, or love adding veggies, there’s a variation here for everyone. Don’t hesitate to experiment – that’s how I discovered some of my best tweaks!
- Vegetarian option: Swap the ground beef for sautéed mushrooms and extra beans; it’s hearty and delicious.
- Spicy enchiladas: Add extra cayenne or a few dashes of hot sauce for a fiery kick my family loves.
- Cheese variations: Try pepper jack for a little smoky heat or use a Mexican cheese blend for authenticity.
- Use corn tortillas: For gluten-free, warm them carefully so they don’t break when rolling.
How to Make Beef Enchiladas Recipe
Step 1: Whip Up the Spice Mix and Enchilada Sauce
Start by mixing the onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper in a small bowl – that’s your spice mix magic. For the sauce, heat olive oil and flour in a saucepan over medium heat, stirring constantly to form a smooth paste. Then slowly whisk in the chicken stock, followed by the tomato passata and half your spice mix. Simmer it gently until it thickens into a luscious, syrupy sauce. This step is my secret to that deep, rich enchilada flavor that’s not too heavy.
Step 2: Brown the Beef and Build the Filling
Heat olive oil in a skillet on high heat, then toss in the fresh garlic and chopped onions. After a couple of minutes, add your ground beef, breaking it apart and cooking until nicely browned. Sprinkle in the remaining spice mix and stir well, letting those fragrant flavors blossom. Then stir in the refried beans, black beans, a splash of the enchilada sauce, and season with a bit of salt and pepper. I discovered that cooking this filling together for a few minutes helps everything meld beautifully, so don’t rush this step.
Step 3: Assemble and Bake Your Enchiladas
Lightly coat the bottom of your baking dish with a spoonful of sauce to stop sticking—trust me, it saves so much hassle later. Spoon the filling onto the lower third of each tortilla, roll it up tightly, and place seam-side down in the dish. Once all your enchiladas are lined up, pour over the remaining sauce, sprinkle generously with cheese, and pop it in the oven. Bake covered for 10 minutes to let everything heat through and melt the cheese, then uncover for another 10 minutes to get a bubbly, golden topping. Patience here really pays off with that perfect melty cheese and sauce combo.
Pro Tips for Making Beef Enchiladas Recipe
- Warm the tortillas first: I like to wrap them in a damp towel and microwave for 30 seconds; it stops them from cracking when rolling.
- Don’t skip resting the sauce: Letting the sauce simmer thickens it and intensifies the flavor—avoid a watery result.
- Use freshly grated cheese: It melts better and tastes so much richer than pre-shredded bagged cheese.
- Avoid soggy enchiladas: Spread a little sauce on the baking dish bottom to keep tortillas from sticking and sogginess.
How to Serve Beef Enchiladas Recipe
Garnishes
I usually sprinkle chopped fresh cilantro over the top right before serving—it adds such a fresh, bright contrast to the rich beef and cheese. A dollop of sour cream or a squeeze of lime also goes a long way to lift the flavors and add creaminess. If you like it spicy, a few sliced jalapeños or a drizzle of hot sauce are my go-to finishes.
Side Dishes
To round out the meal, I often serve these enchiladas with simple sides like Mexican rice or a fresh avocado salad. Black beans on the side keep the protein up, and some crispy tortilla chips are perfect if you want a little crunch. These sides help balance the richness and keep things lively on your plate.
Creative Ways to Present
For special occasions, I like to layer the enchilada filling and sauce into a casserole dish, then top it with cheese and bake, so guests can scoop their own servings like a dip. You can also make mini enchiladas using small tortillas for a fun appetizer plate that works brilliantly for parties. These little twists always get compliments and make the meal feel festive without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover enchiladas in an airtight container in the fridge, and they usually last 3-4 days. Cover them well to keep that sauce from drying out. The flavors actually deepen overnight, so they taste even better the next day!
Freezing
If you want to freeze, assemble the enchiladas but don’t bake them yet. Wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. When ready, bake straight from frozen – you’ll just need to add a few extra minutes to the cooking time. Having these ready-made enchiladas in the freezer is a lifesaver for busy nights.
Reheating
My favorite way to reheat leftovers is in the oven at 350°F (175°C) for about 15-20 minutes to keep the texture crisp on top and the inside warm and tender. You can cover with foil to avoid drying out, removing the foil near the end for that perfect cheese melt. Microwaving works too, but the oven really brings back that fresh-baked goodness.
FAQs
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Can I make this Beef Enchiladas Recipe vegetarian?
Absolutely! You can remove the ground beef and replace it with extra beans, mushrooms, or even roasted veggies like zucchini or bell peppers. Season the filling well with the spice mix for that classic enchilada flavor.
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What’s the best cheese for beef enchiladas?
I recommend using Monterey Jack, cheddar, or tasty cheese because they melt smoothly and have a nice flavor. For a little extra authenticity, you can use a Mexican cheese blend if available.
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Can I prepare the enchiladas ahead of time?
Yes! You can assemble the enchiladas in the dish, cover them tightly, and refrigerate for up to 24 hours before baking. This is perfect for saving time on busy days.
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How spicy is this Beef Enchiladas Recipe?
The spice level is moderate and very adaptable thanks to the cayenne pepper being optional. You can easily adjust the heat by adding more or less cayenne or including hot sauce to suit your taste.
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Can I use corn tortillas instead of flour?
You can, but be careful when rolling as corn tortillas are more fragile. Warm them gently to make them pliable, and you might want to double them up to avoid tearing.
Final Thoughts
This Beef Enchiladas Recipe holds a special place in my kitchen because it turns a simple combination of ingredients into a festive, flavor-packed meal everyone loves. I truly recommend giving it a try—it’s approachable, adaptable, and makes for a satisfying dinner that feels like a celebration any night of the week. Once you’ve made it, you’ll find yourself reaching for this recipe again and again, just like I do!
Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Beef Enchiladas are a flavorful Mexican-inspired dish featuring ground beef, refried and black beans, a homemade enchilada sauce, and a blend of spices. Wrapped in tortillas, topped with melted cheese, and baked to perfection, this recipe delivers a comforting and savory meal that’s perfect for weeknight dinners or entertaining guests.
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
- 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, such as Monterey Jack, tasty, or cheddar
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper (if using) in a small bowl. Set aside for later use.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Stir in the flour to form a paste, cooking for 1 minute while stirring constantly. Gradually whisk in 1/2 cup of chicken broth immediately—it will thicken into a smooth paste. Add the remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the Spice Mix. Increase heat to medium-high and cook for 3 to 5 minutes, stirring regularly, until the sauce thickens into a thick syrup consistency. Remove from heat.
- Prepare Beef Filling: Preheat the oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add the minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add ground beef, cook for 2 minutes while breaking it up. Stir in the remaining Spice Mix and continue cooking until beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, approximately 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for an additional 2 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, then roll it up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle grated cheese evenly on top. Bake covered for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- Note 1: Using fresh spices ensures maximum flavor. Adjust cayenne pepper amount based on your heat preference.
- Note 2: Tomato passata provides a smooth texture, but canned tomato sauce is a good substitute.
- Note 3: Drain and rinse black beans to reduce sodium content and improve texture.
- Note 4: Adding a bit of sauce to the filling helps bind ingredients and keeps enchiladas moist.
- Note 5: Covering during the first 10 minutes of baking helps the enchiladas heat evenly and prevents cheese from drying out.
