Beef Enchiladas with an extra tasty, saucy filling, smothered with a homemade Enchilada Sauce. My time saving trick is to use one base Enchilada spice mix for both the sauce and filling!
Beef Enchiladas
I love that there are so many variations of Beef Enchiladas in this big-wide-world.
Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. Hidden vegetable versions (don’t ever try that on me, I can pick them a mile away).
Shredded beef enchiladas, short rib ones.
And today I’m sharing mine. 🙂 It’s made with:
- A simple homemade Enchilada sauce which is quick to make and so, SO much better than store bought;
- A flavour loaded beef and bean filling which is made with ground beef (mince), a load of Tex-Mex spices, refried beans AND black beans. Bean overload? Definitely not! The refried beans add bulk while keeping the filling nice and juicy so we can have nice, big, plump enchiladas!
The filling of these beef enchiladas have extra oomph with the addition a refried beans, a good hit of spices and splash of Enchilada sauce!
What you need for Beef Enchiladas
Here’s what goes in my beef enchiladas.
Just a note on a few of the ingredients:
- Refried beans – the “secret ingredient” that really fills out the beef mixture so you can big, plump, generously stuffed enchiladas that are nice and juicy.
- Black beans – to fill it out a bit and add a different texture to the filling. Diced vegetables are great to add too – especially red peppers / capsicum.
- Homemade Enchilada Sauce – made with either tomato passata or canned tomato sauce (US, I like Hunts), plus a good hit of Tex-Mex spices.
- Beef – This is a recipe for beef enchiladas so it’s made with ground beef. But it can be substituted with pork, chicken or turkey!
Here’s my little time saving trick: one spice mix to flavour both the beef filling AND the Enchilada Sauce.
How to make Beef Enchiladas
There’s a good back of Tex-Mex spices in this! Some of it is used for the homemade Enchilada Sauce, and the rest is used to flavour the Beef and Bean Filling.
Ahhh. These Beef Enchiladas. I really hate using the words “these are the BEST!” for any of my recipes because we all have different palettes, and what I may think is the “best” might not be to someone elses’ taste.
But truly, to me, to this day, even after having consumed more than my fair share of Enchiladas at Tex-Mex restaurants across America, I still think these are better. Way, WAY better than the mainstream chain restaurants!
Hope you had a great weekend! – Nagi x
Try these on the side
- Corn Salad with Avocado
- Grilled Corn or try this Mexican Corn
- Everyday Cabbage Salad
- Broccoli Salad
- Pico de Gallo (Authentic Mexican Salsa)
Watch how to make it
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Beef Enchiladas
Ingredients
Spice Mix
- 1 tsp each onion & garlic powder (Note 1)
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 - 1 tsp cayenne pepper (optional, spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups chicken stock / broth , low sodium
- 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)
- 1/4 tsp each salt and pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, I use Old El Paso)
- 400g / 14oz black beans, drained (1 can, Note 3)
Enchiladas
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves , roughly chopped (optional garnish)
Instructions
- Mix together Spice Mix ingredients. Set aside.
Enchilada Sauce
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
- Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
- Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk
- Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.
Filling
- Preheat oven to 180C/350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).
Enchiladas
- Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
- Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
Recipe Notes:
Nutrition Information:
Originally published June 2016. Updated August 2019 with new photos, new video, new process photos and refreshed writing – no change to recipe, I wouldn’t dare!
Life of Dozer
Rain, hail or shine, Dozer blasts through the dog door out into the backyard to chase rabbits and bark at birds.
Luckily, he has a raincoat to help keep him dry(ish) on wet days!
Hi Nagi, a general comment – I love all your recipes and now cannot make a meal without using one of your recipes. You are amazing – Thank you from Johannesburg!!!
Thank you so much Carolina, that’s os lovely to hear ❤️
This recipe was fabulous. I should have doubled the enchilada sauce b/c I had a lot of meat mix left over. Thanks for a great recipe.
You’re so welcome Barbara!
OMG!! That was amazing 😁😁😁 So glad I found this recipe. It was delicious. Started off with Cottage Pie in my cooking brain this morning. But then thought mmmmmmmmmm I really fancy something different and that I have never made from scratch before. This is definitely going into my Pads recipe file for next time. Thank you Barbara. ,xxx
Husband approved! He said it was really good and feel free to make it weekly. I did change a few tiny things up. I didn’t have any cayenne but wanted a little kick so added a little chili powder and chipotle chili spice instead to the rest of the mix. I cooked the onion separately then added it in after mixing the beans into the burger mix. I also chose to omit the black beans and added tomatoes to the wraps and I used a mix of taco shredded cheese. Next time I will spray my dish with some nonstick spray before putting the tortillas because even with the sauce down they did stick. Overall amazing recipe and know that if I would of done this recipe to the T it would of still been perfect. Thanks a lot.
Sounds like you nailed it Kelly!!
I made this for a church gathering and it was a hit! The only missing ingredient was the refried beans. I went to Aldi and Woolies but I couldn’t find it.
Hi Wendy, they are in the international section in woolies with all the Mexican items – N x
Congratulations on your recipes being added in the Sydney Morning Herald. I noticed that there were no “notes” which usually accompany your recipes. Perhaps none were needed for the Fire Cracker Chicken. All the best.
Delicious! I’ve made these 3 times since I’ve discovered this recipe a couple months ago. Thank you
Perfect Blossom – It’s a great freezer meal too!
I’m going to make this at the weekend! Ohhh I love the idea of prepping and sticking in the freezer! Would you cook from frozen? Little extra cooking time👍🏼
Excellent flavor will definitely make it again
This is such a delicious recipe, I added in capsicum to the meat & corn on top at the end for extra veg. I can’t wait to eat the leftovers tonight!
I made it with good quality steaks (cut into strips, of course)instead…delicious!!
Sounds amazing!!
INCREDIBLE. I don’t usually follow a recipe exactly, and I did leave out a few things like the black beans and the cilantro because they aren’t to my taste, but I followed the rest almost to the letter and this recipe is the BOMB.
Very easy and very delicious
This was excellent. I made it for dinner tonight. My family loved it. Thank you for sharing your recipes. I personally enjoy Dozer’s blog.
You’re so welcome Nia!
Loved these enchiladas!! Made them for my husband’s birthday and everyone loved them! Next time I need to double the recipe. Thank you for such a delicious recipe!
I’m so glad they were a hit Lisa! (They make a great freezer meal, perfect to make a double batch and pop in the freezer) – N x