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Home Mexican Recipes

Beef Enchiladas

By:Nagi
Published:15 Aug '19Updated:11 Oct '22
745 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 mins
Cook: 35 mins
Total: 45 mins
Dinner
Mexican
4.99 from 255 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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745 Comments

  1. Katie says

    January 25, 2020 at 7:53 pm

    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?

    Reply
    • Nagi says

      January 28, 2020 at 12:13 pm

      Hi Katie – it makes just over 3 1/2 cups – N x

      Reply
      • Katie says

        January 28, 2020 at 12:54 pm

        Thanks, Nagi!

        Reply
  2. Amy says

    January 23, 2020 at 2:57 pm

    Just wondering if I can make this without the beans and what I should do to compensate?

    Reply
    • Nagi says

      January 24, 2020 at 11:20 am

      Hi Amy, you can leave them out or substitute some corn/capsicum in their place – N x

      Reply
  3. Mark says

    January 17, 2020 at 6:16 pm

    5 stars
    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.

    Reply
    • Nagi says

      January 18, 2020 at 5:55 am

      Woot! Sounds great Mark!

      Reply
  4. Shirley says

    January 14, 2020 at 4:53 am

    Simply The Best Enchiladas…. thanks for yet another winner!
    Thinking of you at this difficult time in Australia ❤️

    Reply
    • Nagi says

      January 14, 2020 at 1:26 pm

      Thanks so so much Shirley ❤️

      Reply
  5. LAUREN L SAUCIER says

    January 12, 2020 at 4:31 am

    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.

    Reply
  6. Aaron Brooks says

    January 11, 2020 at 2:51 pm

    5 stars
    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

    Reply
  7. jane says

    January 7, 2020 at 4:32 am

    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

    Reply
    • Nagi says

      January 7, 2020 at 1:43 pm

      I’m so glad you made it work for you – this makes me so happy! N x

      Reply
  8. Ajaya says

    January 6, 2020 at 11:31 am

    5 stars
    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!

    Reply
  9. Bethany Joy Payne says

    January 1, 2020 at 2:25 am

    5 stars
    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!

    Reply
    • Nagi says

      January 3, 2020 at 1:08 pm

      I’m so glad you loved them Bethany!!

      Reply
  10. Sarah says

    December 27, 2019 at 8:18 am

    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!

    Reply
  11. Bec Austin says

    December 26, 2019 at 3:51 pm

    5 stars
    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?

    Reply
  12. Natasha says

    December 23, 2019 at 6:33 am

    5 stars
    The enchiladas were beyond delicious.
    Thank you for always making me to get get out of my comfort zone and making my belly happy!!!

    Reply
  13. Eric says

    December 19, 2019 at 2:00 am

    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.

    Reply
  14. VONDA BENSON says

    December 18, 2019 at 1:05 pm

    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!!

    Reply
  15. Nat says

    December 14, 2019 at 6:33 pm

    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 !

    Reply
    • Nagi says

      December 16, 2019 at 9:13 am

      YUM! Sounds like you nailed it!

      Reply
  16. Rach says

    November 28, 2019 at 1:44 pm

    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

    Reply
    • Nagi says

      November 28, 2019 at 1:58 pm

      Hi Rach, I usually prepare and then freeze. When ready to cook, thaw and then bake – N x

      Reply
  17. BIG DOG says

    November 25, 2019 at 6:23 pm

    5 stars
    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

    Reply
    • Nagi says

      November 25, 2019 at 6:56 pm

      That’s so great to hear Big Dog!! 🙌

      Reply
  18. Dave P says

    November 16, 2019 at 10:47 am

    5 stars
    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.

    Reply
    • Nagi says

      November 16, 2019 at 1:45 pm

      That’s so great to hear Dave!!

      Reply
  19. Amanda Jane Onus says

    November 14, 2019 at 8:10 pm

    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

    Reply
    • Nagi says

      November 15, 2019 at 8:48 am

      Thanks Amanda! ❤️

      Reply
  20. Sue says

    November 7, 2019 at 5:41 am

    5 stars
    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?

    Reply
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Hi, I'm Nagi!

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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