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!
DTOM Pdub says
Greetings from suburban Chicago, Illinois U.S.A. I’ve tried another of your recipes & this one was also a hit. Our two granddaughters that don’t like any food that even sounds Mexican, ate them up. More importantly, my wife really enjoyed them as well. Getting ready to make them again today. Thank you kindly ma’am for sharing your recipes, you’re making me look good. ; )
Nagi says
Hi there Mr Chicago! 🙂 I am so glad you, your wife (yes, v important that she approves!) and your granddaughters enjoyed this! Extra impressed that your grand daughters enjoyed them, how on earth did you get them to try this if they hate Mexican??! I plan to visit Chicago next year, I am looking forward to it!!! N x
DTOM Pdub says
Grandma told them they were delicious. I told them they were Tex-Mex & the smell was hard to resist. : )
Nagi says
🙂 Love that! N x
Michael says
hi Nagi,
have just got home from Coles with some ingredients to make these Beef Enchiladas. i seem to have had a mishap between Coles and my kitchen and lost my can of Refried Beans… DOH!
so… i had to mentally and physically use two of my favorite sayings to get by..
“Necessity is the mother of all invention”
and..
“Improvise. Adapt. Overcome.”
so… not going to let a missing ingredient slow me down i made my beef filling with the added black beans and at the end i stirred through a packet of Uncle Bens Mexican Brown Fried Rice. A little extra passata and water to make it still moist and… viola.. ta daa..etc still very yummy.
love the recipe.
love the site.
love your work.
keep it coming. 🙂
Nagi says
HA HA!!! Did you check under your car seat?? Oh my gosh, I found the oddest things under mine, all things I “lost” between Coles and my kitchen! So glad you enjoyed it Michael and it worked out!!
Beck says
So, so good. It’s cold and windy and wintry in Melbourne – perfect enchilada weather! These were big and generous, bursting with filling and blanketed in that rich, warmly spiced tomato sauce. I’ll definitely make these again! My first time cooking with refried beans – although their appearance from the can rather horrifyingly resembled my cat’s food, they did indeed melt nicely into the filling. I think the enchiladas were even better a day or so after cooking as the flavours seemed to intensify. Thanks as always for sharing your yummy recipe Nagi!
Nagi says
I think you just described the refried beans PERFECTLY Beck!!! I know it looks horrific when you open the can but I’m so glad you agree it makes the filling! 🙂 STAY WARM! I’m about to head to the couch with a blanket and hot water bottle!!
Marlene says
I made these last week, Nagi, and they were yummy! (Mr. Fussy got so excited when I said I was making another rNagi recipe….) I went to easy on the cayenne so had to spice them up a bit when we ate them. I made 4 for our dinner; today I rolled up the other 4 to freeze for dinner when I’m not cooking over the next few weeks. I still have tons of filling left and may make a Mexican “Lasagne” as well.
Nagi says
Woah! Hang on, do I have my dates wrong?? Aren’t you supposed to be going in for your procedure???
Marlene says
Yes, I go in a few hours! I had the sauce and filling made, all I had to do was roll the tortillas yesterday.
Marlene says
Well, not going today after all. Surgery postponed until Friday for some reason. Bummer!
Nagi says
That’s so annoying!!!! Please let me know how you get on! N x
Steve says
Hi Nagi,
I made this tonight and it was sensational! I was going to say you were a bit heavy on the Cayenne pepper, but then I re-read the recipe and realised it was me, not you! Thanks!
Nagi says
Thanks Steve! So glad you enjoyed it, thanks for coming back to let me know! N x
Junchan says
My entire family enjoyed this dish. I usually use canned green enchilada sauce because I never liked canned red enchilada sauce. But your sauce is amazingly easy and delicious!! I definitely make it again. Thank you, Nagi.
Nagi says
Thank you Junchan! I’m SO GLAD you enjoyed it!!! N x
Brigitte Graves says
I tried this recipe the other day and was pleasantly surprised on how delicious and flavorful the homemade enchilada sauce was. I’ve hated to make enchiladas in the past because the store bought enchilada sauce left a lot to be desired. Needless to say, I will never be buying enchilada sauce in a can ever again. The spices are very well balanced.
The filling was very good and I was surprised because I used extra lean ground beef which doesn’t usually have a lot of flavor because of the lack of “fat”. I also used whole wheat flour tortillas for the best enchiladas I’ve ever eaten outside of an authentic Mexican Restaurant. I shared this recipe on Facebook.
Nagi says
So glad Brigette! Thank you for trying my recipe and sharing it on Facebook, and for coming back to let me know you enjoyed it! N x
John V says
I’m sorry, what size dish does this go into? I really want to do this.
Nagi says
Hi John! I use baking dishes around 20 x 30 cm / 8 x 12″ for enchilada 🙂
Teri Brown says
I just love your recipes and look forward to them every day! I am making this one for dinner tonight and I have one question.
for the spices, you listed 6 of them to mix together.
Garlic and onion powder, cumin powder, paprika and dried oregano and cayenne pepper.
In the picture with the bowl of spices, I am seeing 7 spices.
What am I missing?
Thanks for any help!!
Nagi says
Love your accuracy Teri! 🙂 Salt!!!! N x
Teri says
Thank you so much! I am on my way to the kitchen to make this for dinner guests.
I am also making “Dorothy’s” carrot cake.
Yummy!!!
I hope you have a great evening!!!
Nagi says
Oh my gosh, Dorothy is going to LOVE IT when she reads this!! 🙂
Martina says
Ok so YUM.
I made this last week and it was packed with some great flavours, but I think I made two mistakes…. my sauce was a bit runny so I maybe didn’t cook it down long enough (but Nagi! It smelled so good I couldn’t wait!) and my second mistake was not baking them long enough (refer to previous parentheses!). They were a bit soft and harder to get onto a plate. We live, we learn. Will def be making these again and will allow myself more time.
PS. LOVE the addition of re-fried beans. I love anything with beans.
PPS. Dozer! ADORABLE. Every new recipe you post I first scroll down to the bottom to see Dozer, then I read the recipe. <3
Nagi says
Thanks for trying my recipe Martina! I make the same mistake too, I am so impatient!!! I am so glad you enjoyed it and I love that you think Dozer is adorable too!!! 😉 N x
Gloria | Food Oh Glorious Food says
Catching up on your recipes and this one is a keeper! I’m definitely going to have to make this – J Daddy LOVES Mexican food and this looks to be a perfect meal for a Friday night to cap off any working week.
Nagi says
I’ll have to drop some food around the next time I’m in your area Gloria!! Maybe weekend after next? 🙂
Gloria | Food Oh Glorious Food says
You should totally just come for a visit, with or without food!
I’m going to make this one on Sunday night – had planned it for tonight but I want pasta – the cold weather is making me crave carbs! So your Seafood Marinara Spaghetti is on the menu tonight. Can’t wait!
Nagi says
I was actually going to drop by today with a whole heap of things I baked that didn’t QUITE work out well enough for the blog but still so yum….but it’s raining so hard I was too scared to do the drive!
Gloria | Food Oh Glorious Food says
It was a bit scary to go out today, so I’m glad you didn’t drive all the way over to me!
We had to brave the elements as we needed to do our weekly shop, and ended up at Rhodes Shopping Centre for 5 hours – much of that time was spent in IKEA. Another reason why I’m glad you didn’t come over today!
Didn’t end up making this one tonight, but I have it on the cards for next Sunday night. Mmmm… yum…
Nagi says
OMG I sent my mother to Ikea for me yesterday!!! Seriously!!!!
Suzy says
I made this last night. I had everything but I forgot to get the passata sauce so I used some bottled pasta sauce instead and didn’t say anything – with all the spices no one noticed but they asked for seconds so definately going into my recipe collection.
If it is raining my Golden likes to roll in the mud. I was laughing just thinking of having to wash the raincoat as well.
Thanks for the recipe. I had some filling left over. I warmed it up with a bit of cheese on top and some yogurt and it was great.
Nagi says
Thanks for trying my recipe Suzy! I’m so glad you enjoyed it, and thank you for taking the time to let me know! OMG the thought of your gold rolling in mud…..you poor thing!!! I totally get it, Dozer used to do that too!!! N x
Geoff Schofield says
Your enchilada spice/sauce tasted great. Better than bottled sauce. Thanks for sharing another great recipe!
?
Nagi says
Thanks for trying my recipe Geoff! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Hannah says
Nagi I love your posts and you always give me a chuckle ? Looking forward to trying this soon – I haven’t had an enchilada in years!
Nagi says
Oh boy YES, I think you need an enchilada fix – stat! 😉 N x
Kathleen | Hapa Nom Nom says
Bring on the enchiladas! I always order enchiladas when go out for Mexican – I just can’t resist their cheesy, beefy goodness! These look phenomenal, Nagi! And I love your sauce – I totally agree, homemade is the way to go! Btw, what’s Dozer, the water-dog doing with a raincoat? 😉
Nagi says
Cause I don’t want WET DOG inside the house!!!! 😉 N x
Dhanya Samuel says
I think Mexicans have such amazing food….cheesy, spicy, meaty, such bold and fingerlickin flavours.
Nagi says
Interestingly, authentic Mexican is actually much much lighter in flavour than Tex Mex!
Cathy Yearwood says
This looks so yummy, I need to try it soon, but with corn tortilla’s?. Actually, I do love them so it won’t be such a bad sacrifice. I picked up a cookbook in Mexico and made enchilda sauce from a recipe in that book. It was good, but very time consuming…re-hydrating peppers, cooking them a long time, blending, and adding. This sounds so much easier, especially in our hot weather. Not inclined to sweat in a hot hot kitchen ifmI can help it.
Nagi says
Oooh I hope you do!!! I know what you mean about making a real Mexican Enchilada sauce, sounds like the recipes I have from a cookbook I got in Mexico too!!! PS I couldn’t resist taking a peek at your resort. AMAZING!!! 😉
Susan says
Very interesting version of enchiladas. I’ve never had Tex-Mex enchiladas, on the Mexican ones, so these sound quite intriguing. A note about passata: if it is really pureed tomatoes, in the US we can get tomato puree in cans on the pasta aisle. So I’m sort of confused about whether I should go for tomato sauce or tomato puree?
Nagi says
Thank you for the question Susan! Tomato puree will also work great – actually, it will be even better than tomato sauce because it is plain whereas tomato sauce in American often includes mild seasonings. So tomato puree is the best substitute to passata, tomato sauce is 2nd best. Thanks for the reminder, I will update the recipe! N x
Michelle says
These enchiladas look fantastic! Enchiladas are one of my favorite dishes to make, I’ll have to try this filling. I think one of the best parts of reading your recipes is all these new ingredients! Now I’ll look for tomato passata.
I’m happy you survived the storms!
Nagi says
Thank you Michelle! <3 And YES, I'm happy I survived the storms too! (Truth be told, I sought refuge at my mother's house because my house is up on a cliff, very exposed and very rickety old house!!) N x
Tess says
Hi Nagi.
I came across your blog maybe 5 months ago and every recipe I’ve tried, it’s been awesome. Cannot wait to try this one. I’ve been spreading the word of ‘recipetimests ‘. Your recipes are so true. Keep them coming ?
Nagi says
Awww Tess, this message made my night! Thank you so much for trying my recipes and I am so glad you are enjoying my recipes! N x