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”!
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!
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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 (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!
These look incredible! Yum!
How much enchilada sauce does this make? I have a 10 oz can that I need to use up, and I’m wondering if that will be enough?
Hi Katie – it makes just over 3 1/2 cups – N x
Thanks, Nagi!
Just wondering if I can make this without the beans and what I should do to compensate?
Hi Amy, you can leave them out or substitute some corn/capsicum in their place – N x
I made this for our dinner tonight and it was fantastic such a great recipe. I’m a chilli fan so added a good amount of extra. Thanks.
Woot! Sounds great Mark!
Simply The Best Enchiladas…. thanks for yet another winner!
Thinking of you at this difficult time in Australia ❤️
Thanks so so much Shirley ❤️
May seem like a weird question, but could the enchilada sauce be used for cabbage rolls? Also have made your flat bread multiple times (which are called “lost bread” around here, awesome by the way )and was wondering if that could be used for the tortillas. Also, made this receipe and was loved. Thanks.
Having made your Brazilian Fish Stew, which was so great that I went and sourced real Dende oil, I made this late night and it didn’t disappoint, really great comfort food.. Thanks for the great recipes
I love these and my family loves them too. I used this recipe and created a vegan version, by using meat free mince, vegetable stock and vegan cheese. Delicious
I’m so glad you made it work for you – this makes me so happy! N x
Another excellent recipe Nagi, really easy to follow and absolutely delicious! I love that your recipes have allowed me to be more creative in the kitchen with the confidence that the recipe will be a winner so thank you!
I say to my partner let’s have such and such for dinner and he simply replies is that from Nagi? So you are a firm favourite for any dish in our household!
Great recipe! Although they looked nothing like yours (in the photos) they were still delicious. My boyfriend loved them. I will defiantly make them again. Thanks Nagi!
I’m so glad you loved them Bethany!!
Hello, I was just wondering if these would still be great with corn tortillas. It’s all I have on hand and would love to make these tonight!
These are definitely the best ever Nagi- my kids beg me to make them all the time! Thank you! Would they freeze ok for you think?
The enchiladas were beyond delicious.
Thank you for always making me to get get out of my comfort zone and making my belly happy!!!
This year just a simple deep-fried turkey with garlic mashed potatoes and oyster dressing, using a recipe passed down from my grandmother. Happy Holidays to all and thank you, Nagi – my go to recipe source.
I’ve been on a homemade corn tortilla kick lately and in need of recipes in which to use them. I’ve never been a huge enchilada fan but my husband loves them, and I knew I could trust yours to be delicious! They were amazing, even without the spice mix added into the ground beef, which I forgot!! I do have one question. The sauce recipe calls for 1 1/2 c of pasata, but only an 8 0z can of Hunts sauce as substitute. Why not 12 oz of Hunts? I did add the full 12 oz but was paranoid it was too much and ended up cooking it down quite a bit. It was pretty strong but that actually helped compensate for leaving the spice mix out of the meat! At any rate, they were delicious, and my husband licked his plate clean!! (I highly recommend the homemade corn tortillas!!) Thank you for another amazing recipe!!
These were amazing, used shredded brisket cooked in pressure cooker instead of mince with a side of your mexican rice and a lettuce and avo salad. YUMMY !
YUM! Sounds like you nailed it!
If I was going to freeze this as an entire meal should I prepare and freeze in its entirety or should I prepare cook and freeze and then reheat in oven?
Thanks
Hi Rach, I usually prepare and then freeze. When ready to cook, thaw and then bake – N x
I AM AN AMERICAN LIVING IN VIETNAM SO YOU IMAGINE I DO NOT GET FRESH MEXICAN FOOD HERE. BUT I HAVE PUT ALL MY SPICES TOGETHER AND ABLE TO MAKE YOUR DISHES. THE ENCHILADAS WERE ABSOLUTELY WONDERFUL!! I MAKE MY OWN TORTILLAS SO MUCH BETTER. I AM LACKING ON MEXICAN CHEESES BUT I GET BY WITH CHEDDAR. MADE SEVERAL OF YOUR RECIPES TO DATE AND YOU ARE EXCELLENT!! THANKS
That’s so great to hear Big Dog!! 🙌
I’m not sure if I ever commented on any of your recipes, so it’s time I did. For about 3 years now you are my go to person if I want to make something. I made so many of your recipes I can’t count. I have never been disappointed. I made this enchilada recipe tonight and they were fantastic. The detail you put into a recipe is priceless. Don’t change a thing. I bought your wing book too, amazing stuff.
That’s so great to hear Dave!!
Made these last week and again this week (had some of the sauce left over)….they were a massive hit. I actually blended up the beans so my very fussy child didn’t even detect them! I made your corn and ago salad to accompany them. So delicious, love it. Thank you for sharing such amazing, tasty and achievable recipes xx
Thanks Amanda! ❤️
I never have commented on a recipe before…
But this was so delicious, and I have to confess that this has been my go-to favorite site for so many different foods. Time to give credit where credit is due!
I had some left over meat loaf that I used for the beef and dried ancho chili powder instead of cayenne, I didn’t have tomato paste so cooked down a jar of diced tomatoes before blending. I made fresh tortillas with maseca flour. I used your recipe and methods with these small changes to make use of things I already had….and I have to tell you these were the best enchiladas that I have had outside of Mexico…where they are not baked in oven..Thank you for another great meal?