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. 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!
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.
Try these on the side
-
Grilled Corn or try this Mexican Corn
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 (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:
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!
Mexican Mania
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!
I’m wondering where all the sodium comes in? In reading recipe, hardly any added salt. Kim guessing cheese and canned ingredients?
Hi Jeanne, the stock, refried beans and definitely the cheese would be the culprit here. N x
This was sooo good, my only regret being I had less cheese on mine, can’t wait too eat them again
Amazing recipe. Loved it. Thank you!
So good I ate it again for breakfast!
Hello Nagi! Was wondering is the enchilada sauce made with smoked paprika?
Hi Anna, smoked or sweet will work fine in this recipe. N x
This recipe came out amazing! Such comfort food. Thank you, Nagi!
You’re so welcome Rebecca, thanks so much!! N x
Help I don’t have any chicken stock. Can I use low sodium vegetable stock instead?
So yummy! I have young kids so I only used 1/16 tsp cayenne and 1/8 tsp cumin since spicy is not their thing. Wow! This recipe is a keeper!! The sauce tastes like enchilada sauce one buys in a can, but so much better. Will definitely make this my go-to enchilada recipe.
Do you use corn or flour tortillas for this recipe? Thank you
She used flour, but corn is traditionally used, it’s just a personal preference.
These Enchiladas were unreal! So delicious and plump. The red sauce was super easy to make, and much better than store bought. They were a huge hit and will be going in my “To make again” pile!
Oh my GOSH the flavor is kickin’!
I followed the recipe to the letter. The only thing I’ll do differently next time, is to decrease the cayenne to 1/4 tsp, but only so I don’t have to smother it in sour cream to bring the heat down a tiny bit (it made the sauce really creamy and took the heat down JUST right, but my fat butt doesn’t need the extra calories. LOL!). Other than that, my family loved these! 😋
I made the beef enchiladas and they are amazing every time! Massive fan of your recipes easy to follow and taste delicious 😍
Excellent! My kids informed me I NEED to make these all the time – even with the beans. 😏
Sorry, the refrieds just made this too heavy and pasty. But 1 clunker out of dozens of fab Nagi recipes I’ve made for my delighted family isn’t bad! We love RecipeTinEats! 😘
Hey there. I live in Texas and have eaten and made many enchiladas. The trick to keeping your tortillas from drying out is to heat a pan of oil and quickly fry each side of the tortilla (like 10 seconds) before you fill it.
Absolutely. However, it’s corn tortillas that are quickly fried until soft in hot oil. This recipe uses flour tortillas, which can be used out of the refridgerator to roll up in enchiladas, and then baked in the oven, exactly as described in the recipe. Flour tortillas will make a much bigger enchilada with a softer shell. They are simply two completely different recipes. There are corn tortilla beef enchiladas and flour enchiladas. Completely different.
Hi Nagi! Just want to thank you for this amazing recipe. I made it for my incredibly fussy partner and he absolutely loved it! Will definitely be making this again.
Hi Nagi – I want to thank you for all the delicious recipes you post. As I have cooked many of them and always enjoy them, I now find myself looking through your recipes as my ‘google’ because I know they will taste delicious. My new favourite is your Vietnamese Chicken Salad – 5/5 stars delicious! Thank you. Caroline
Very tasty. I found that there needed to be a little less sauce and the filling needed to be a mite spicier. Those are personal preferences, but on the whole easy to make and will make again with a bit of tweeking.
Sweet Jesus! Yet another amazing recipe! Easy to follow easy on ingredients incredibly flavorful.
Nagi, you need to try the enchiladas with the corn tortilla. This makes a great taste that is healthier also. In the US. I use a enchilada sauce with a zucchini, cauliflower and whatever else is available for veggies. I am not a vegetarian, however I do like meat free meals at times. Topped off with cilantro, cheese, and green onions. Yummy!
Corn tortillas change the flavor for the better. Steve.
These are my absolute favorite beef enchiladas! So good! My problem is I cant add them to my cookbook on my Google home hub. Anyone know how to do so without a cook button?