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!
VONDA BENSON says
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!!
Nat says
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 !
Nagi says
YUM! Sounds like you nailed it!
Rach says
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
Nagi says
Hi Rach, I usually prepare and then freeze. When ready to cook, thaw and then bake – N x
BIG DOG says
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
Nagi says
That’s so great to hear Big Dog!! 🙌
Dave P says
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.
Nagi says
That’s so great to hear Dave!!
Amanda Jane Onus says
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
Nagi says
Thanks Amanda! ❤️
Sue says
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?
Katie says
What size tortillas are used? And do they have to be flour?
Sarah Smith says
Wonderful recipe Nagi, Just one question – I never tried that Hunts Tomato Sauce, Is it spicy? TYI
Nagi says
Hunts is just like a tomato puree Sarah, it’s not spicy, it’s just made from tomatoes – N x
Karen Holloway says
Wow,just wow. Awesome,best Enchiladas ever. loved making them and eating them Would not will not change a thi ng. No tweking
Nagi says
Thanks so much Karen – N x
Heather says
This recipe came out awesome! I doubled the enchilada sauce so I can whip them up quicker next time. Thank you so much for such a stellar recipe!
Nagi says
Great idea, and it’s also fine to freeze for later!
Claudia says
Even though I forgot to add the remaining seasonings to the beef mixture, it was still a 5-star recipe, because of the sauce alone! That enchilada sauce will be my go-to recipe from now on. Looking forward to trying the enchiladas again, this time WITH the seasonings, LOL. Thanks, Nagi. You really are the best.
Nagi says
Oh no!!! I’m happy you still enjoyed it, and no more store bought sauce!!
Kat says
Nagi, you make me look like a much better cook than I actually am. Thank you for your thorough instructions and wonderful recipes. They never fail me, this one especially 🙂
Nagi says
Great! Thanks so much Kat – N x
Jenny says
Fantastic delicious recipe another huge hit with my family, such easy to follow instructions your wonderful Nagi.
Nagi says
Thanks so much for the great feedback Jenny, I really appreciate it!
Nene says
Easy and YUM !!
Nagi says
I’m so glad you loved it Nene!
Katie says
Made this tonight. My husband said it was the best, please make again! Followed it to the letter, it was perfect.
Pip says
I made this on Saturday night and my husband and I loved it! Every second weekend he works, on Sunday they get takeaway for lunch or dinner. He didn’t join in as he had beef enchiladas from scratch 😂 Everyone was asking what he was eating because it smelt that good!! Adding another one of your recipes to my list! Thank you!!
Nagi says
Wahooo! I’m so glad it was a hit!
Leisa says
Another one we loved – my family all had seconds and took leftovers for lunch. Even the non – bean eating children loved it! Personally i really enjoyed the Pico de Gallo and an avo salso with it for a bit of zing. Now i can see you have a few variations of it i’ll be trying those too. Thanks again Nagi – keeping me sane in the kitchen!
Nagi says
You’re so welcome Leisa, I’m so glad it was a hit with the family ❤️
Carolina says
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!!!
Nagi says
Thank you so much Carolina, that’s os lovely to hear ❤️
Barbara says
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.
Claudia says
I had a few scoops of meat left over, too, Barbara. So, I ate it over the next couple of days as snacks. I sprinkled some cheddar and hot sauce on it and popped it in the microwave. It’s really pretty good all in its own (despite the fact I forgot to add the seasonings). Another thing you can do with the leftover meat is make a small plate of nachos … I haven’t tried it, but I plan to next time.
Nagi says
You’re so welcome Barbara!
Stephen says
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
Kelly J says
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.
Nagi says
Sounds like you nailed it Kelly!!