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!
This was excellent. I made it for dinner tonight. My family loved it. Thank you for sharing your recipes. I personally enjoy Dozer’s blog.
You’re so welcome Nia!
Loved these enchiladas!! Made them for my husband’s birthday and everyone loved them! Next time I need to double the recipe. Thank you for such a delicious recipe!
I’m so glad they were a hit Lisa! (They make a great freezer meal, perfect to make a double batch and pop in the freezer) – N x
Do I omit the sauce when freezing it?
Hi Nagi just found your site. Sure looks and sounds very good.
I hope you try some recipes and love them Dorothy!
Made these enchiladas last Saturday – big hit with everyone. You are my go to for all recipes now. Last night I made the pot sticker dumplings (excellent) and tonight it’s the pork ribs. Every recipe I’ve tried ( and there have been quite a Few) has been great. Thanks Nagi
That’s so nice to hear, thanks so much for letting me know Michelle!
It was so good
Wahoo, great to hear Tesha!
I made your chicken stew (cassarole) but adapted it to my Presta Pot, Scrumptious
Sounds divine Rick!
You’re recipes never disappoint! My family thanks you for dinner roughly 3 times a week!!!
Awesome Lori, I’m so glad you’re loving the recipes!
Sooo good can’t wait to make again.
That’s so great to hear Frances!
Hi Nagi, My family loved the beef enchiladas.
Your recipes are amazing and
I’m enjoying cooking again.
Thank you,
That’s wonderful Robyn!
Loved this! It was easy and tasted like what I would get in a restaurant. I will definitely make this again.
Delicioso! You are right the fresh, homemade enchilada sauce is better than canned and very easy to make. I had leftover chicken that I used instead of the beef. Made Mexican rice as a side. Yummy
It’s so much better than canned, and you know exactly what’s in it! – N x
So so so good!!! I used half the cumin, and added some homemade taco seasoning in the meat, and no black beans. (Wife doesn’t like them, I blended the refried don’t think she noticed.) For the tomato puree I used one can hunts tomato puree and a can of Mexican rotel and blended together with the two tablespoons of the seasoning. But enchilada sauce is best I’ve ever had or made. Thank you for sharing.
Woah that’s great to hear Kyle!!
Also sliced up avocado on top. It was amazing. Thanks again
Another absolutely amazing recipe!
Thanks so much Ash!
hi Nagi,
love your recipes ! does this keep and reheat well in terms of leftovers ?
Sure does!!
Hi Nagi! I just made your Beef Enchilada recipe for my family. May I just say, Delicious!!! I love how easy it was to make. And the Enchilada sauce has great flavor! Thank you your recipes! Never a disappointment!
Thanks so much for the feedback Kelly!!! ❤️
Oops! Forgot to rate
Thanks Trev!
Once again Nagi, a straight forward and simple recipe that is so, so much better than anything shop bought. A definite keeper that my family will enjoy many more times in the future.
(p.s. Please give Dozer a long scratch behind the ears for me. 🙂 )
I was making your chilli recipe, which I love and seen the beef enchilada recipe pop up. Now i know it’s not the same. But I thought that you wouldn’t be too disappointed….I did make the enchilada sauce for the top and then followed everything else. It was wonderful My husband says it’s his favourite way to have chilli 🌶. Thanks Nagi – Another wonderful recepie. Kisses for Your beautiful boy 😍xx
Thanks so much Davina!!
This is amazing! Second time I’ve made it and halved the spices this time for the little ones. Soo good, it was my birthday meal. Don’t worry am actually being taken out by my husband on the weekend but this was the meal I wanted for this cold dreary June birthday evening.
Perfect Rachel!! And Happy Birthday 🎂
Hi Nagi! Just found your site, and am perusing your recipes which look really good. Will try the oven baked chicken this weekend. What a refreshing and upbeat site you have! Love the pics and time saving tips and am in love with Dozer💕 Your friend from South Texas.
Thanks so much Rebecca ❤️