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Home Mexican

Beef Enchiladas

By:Nagi
Published:15 Aug '19Updated:11 Oct '22
763 Comments
Recipe v Video v Dozer v

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!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Close up of beef enchiladas in a baking dish, fresh out of the oven

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!

Overhead photo of Beef Enchiladas, fresh out of the oven
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!

Preparation of beef and bean enchiladas

What you need for Beef Enchiladas

Here’s what goes in my beef enchiladas.

Ingredients in 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. I use this in my Chicken Enchiladas too – works a treat!

  • 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!

Making beef enchiladas

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.

How to make beef Enchiladas
Close up of Beef and Bean Enchiladas on a plate, ready to be eaten

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)

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


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Dinner
Mexican
4.98 from 263 votes
Servings4
Tap or hover to scale
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Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here – fills it out, makes the Filling juicy and adds flavour! 

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 (500ml) 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:

1. You can just use all onion or garlic powder, if you only have one of them. Fresh garlic is not the same, however, as a last resort substitution, you can use 3 garlic cloves, minced, instead of onion & garlic powder. Saute in the heated oil before proceeding with the recipe.
2. Tomato passata is pureed plain tomatoes that is not seasoned. Unlike crushed tomatoes, it is thick and smooth, like a thick tomato soup. In Australia it can be purchased in a bottle in the pasta aisle of major supermarkets (Coles, Woolworths). You can make your own simply by using a blender to puree canned tomatoes.
America: If you can’t find passata in the US (it is available at Walmart, Costco), a great substitute is US canned tomato sauce eg Hunts (yes, I’m such a food nerd I brought back cans to use for this recipe and it’s a near perfect substitute).
3. Black beans are commonly used in Mexican & Tex Mex cooking. It’s becoming more widely available in Australia. It can be purchased in the Mexican or canned beans aisle in most major supermarkets, as well as Harris Farms and Thomas Dux. You can substitute with red kidney beans or another type of beans if you prefer.
4. The refried beans should loosen as it heats and stir through easily. If not, add a splash of water.
5. To bake covered, I just pop a baking tray on top on the baking dish. Otherwise, cover with foil.
6. To make ahead, roll up enchiladas and place in casserole dish (can smear with sauce underneath). Keep sauce separate and top just before baking.
7. Nutrition per serving, assuming you use lean beef mince (this is a great recipe for using lean beef, you would never know!).
Beef Enchiladas_Nutrition

Nutrition Information:

Serving: 608gCalories: 649cal (32%)Carbohydrates: 55.3g (18%)Protein: 45.6g (91%)Fat: 28.6g (44%)Saturated Fat: 10.3g (64%)Cholesterol: 116mg (39%)Sodium: 1237mg (54%)Potassium: 1183mg (34%)Fiber: 13.4g (56%)Sugar: 5.7g (6%)Vitamin A: 1600IU (32%)Vitamin C: 47.9mg (58%)Calcium: 340mg (34%)Iron: 20.5mg (114%)
Keywords: beef enchiladas, enchiladas recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

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Hi, I'm Nagi!

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763 Comments

  1. Jo says

    December 8, 2023 at 10:53 pm

    5 stars
    Made these tonight. Huge hit with the family. This will be added to our regular monthly meal list.

    Reply
  2. Jen says

    December 8, 2023 at 7:57 pm

    5 stars
    I would normal ‘freestyle’ enchiladas, but for some reason I looked up a recipe tonight and so glad I did – these were next level! Easy process, and as always a few little ‘Nagi hints’ to make these perfection! 🙏

    Reply
  3. Krystal Owen says

    November 4, 2023 at 6:01 pm

    Hi can this be frozen? Krystal

    Reply
    • LW says

      November 24, 2023 at 6:46 pm

      I’ve frozen these before, and they reheated really well! I thaw them and reheat them covered in the oven

      Reply
  4. Jacquelyn Fessler says

    October 8, 2023 at 8:34 am

    4 stars
    Really delicious enchiladas! I used ground venison and served them with your corn and avocado salad (YUMMMY!) and everyone loved them. I froze a few after baking and gave two to my son for a quick dinner and he also enjoyed them! Heated at 350° from frozen for about 45 mins. Turned out great. Having them again tonight! Thanks for a great recipe!

    Reply
  5. Kristine J Hacker says

    September 25, 2023 at 12:32 pm

    5 stars
    Made this tonight just as the recipe was written. My husband and I both loved it! This recipe will be a staple moving forward! Exellent flavor, really delicious!

    Reply
  6. Nikki says

    September 15, 2023 at 3:35 pm

    5 stars
    Loved making this and my family loved eating it!

    Reply
  7. Jax says

    September 11, 2023 at 1:44 am

    YUM! I do add extra veg to mince and I never bake. Just roll em up and fry until crispy, pour sauce over, cheese then grill. Great for when kids have sports etc and eating at different times, can just prep them and cook as and when. They love the sauce with pasta too!

    Reply
  8. Joanne Attard says

    August 22, 2023 at 6:40 pm

    Yummy

    Reply
  9. A says

    August 19, 2023 at 5:29 am

    This is a wonderful recipe and made at least once a month. But I highly recommend making your own refried beans, very simple and takes it next level. Always served with chopped spring onions and coriander on top and with a packed, chunky guac on the side. Sensational.

    Reply
  10. Chris says

    August 11, 2023 at 1:57 pm

    5 stars
    Absolutely brilliant dish. I used wheat tortillas and forgot to cover the dish for the first stage in the oven but it didn’t matter. I also used low fat beef mince. I think one of the keys is cooking the flour properly when making the sauce so as to lose the floury taste of undercooked flour, but not burn it and taint the sauce with that flavour. Thanks Nagi on yet another winner.

    Reply
  11. Andy Tipping says

    July 21, 2023 at 5:52 pm

    Hi Nagi, loving this!, ( recent stalker )
    My wife put me onto a great hack for cooking mince beef – we now use a whisk to break it down. I was stunned at how good it is.
    Hope it works for you to try.
    Cheers

    Reply
  12. Ange Hadfield says

    July 11, 2023 at 7:54 pm

    5 stars
    I made these last night but used the Mexican Shredded Beef recipe as the base – just added the Refried Beans & Black Beans. Absolutely delicious. If I had been served these in a Mexican Restaurant I would be very happy. Another Nagi Win!!! Thank you xxx

    Reply
  13. Charles P says

    June 29, 2023 at 10:38 am

    5 stars
    My first time trying this and my family says it is a keeper. I may follow a reader’s comment and toast the tortillas on a cast iron skillet before wrapping the meat filling with them; my tortillas were slightly mushy and stuck to the bottom of the glass casserole dish. The enchiladas sauce was perfect, and the steps to flavor the meat during cooking are necessary to give it the punch it needs.

    Reply
  14. Nicole says

    May 29, 2023 at 8:02 pm

    We’ve made this tonight and have lots of leftovers. Are they able to be frozen?

    Reply
    • Jacquelyn Fessler says

      October 8, 2023 at 8:38 am

      I have frozen the cooked leftovers individually- wrapped in aluminum foil. Reheat from frozen in a 350° oven for 45 mins. Delicious!

      Reply
  15. Carolyn says

    May 27, 2023 at 11:55 am

    5 stars
    I have not made Enchilaas in the past although I have eaten my share 🙂
    I thought these were delicious. Made exactly as written and very tasty!

    Reply
  16. Breeda says

    May 4, 2023 at 11:43 pm

    Absolutely amazing. Thank you for your wonderful recipes. Thank you more for what you are doing for people in need. You are a beautiful soul. Much love xx

    Reply
  17. Patricia says

    April 24, 2023 at 11:33 pm

    5 stars
    Made this yesterday for friends and it was a big hit. Didn’t change a thing. And I used the COOKBOOK. Woohoo. But I have a question. You have the garlic sautĂ©ing before the onion. I find garlic burns more quickly so always start my onion first. Do you not have that problem?

    Reply
    • Jacquelyn Fessler says

      October 8, 2023 at 8:36 am

      I always start the onion first and add garlic at end for the last minute or two or else it will burn for me as well 🙂

      Reply
  18. Heather says

    April 24, 2023 at 8:27 am

    5 stars
    My oldest daughter suggested this recipe to me recently. I made it last night exactly as written. My youngest daughter and son in law said they were the best enchiladas they ever had. Thanks for an great recipe!! Will be trying more of yours.

    Reply
  19. Lesley says

    April 23, 2023 at 3:42 am

    5 stars
    Cooked for tea tonight and it was delicious. Your recipe is perfect and love the layout in the book. Can’t wait to try some of the other recipes in your lovely cook book. Thanks 🥰.

    Reply
  20. Linette says

    April 15, 2023 at 1:25 am

    5 stars
    I cooked this last night, changed absolutely nothing in the recipe,( I just received your Dinner cookbook..YEAH!!). and it is just unbelievable!! I have made beef enchiladas in the past, but nothing compared to this!! Flavors just burst and my family and myself loved it!! You never disappoint!! Thank you!!!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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