If you’re craving something bold, cheesy, and packed with flavor, these Beef Enchiladas are exactly what you need. Juicy ground beef wrapped in soft tortillas, smothered with a rich homemade enchilada sauce, and baked until bubbling and golden — it’s comfort food at its finest. Whether it’s taco night, a family dinner, or meal prep for the week, this dish brings authentic Mexican-inspired taste straight to your table. Get ready for a recipe that’s hearty, satisfying, and irresistibly good.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Full of Flavor: Layers of spices, rich sauce, and creamy beans make every bite unforgettable.
- Simple Ingredients: Mostly pantry staples — no special shopping required.
- Homemade Sauce: So much better than canned — smoky, tangy, and just the right amount of heat.
- Perfect for Any Occasion: Great for weeknights, gatherings, or potlucks.
- Comforting & Crowd-Pleasing: Melted cheese and savory beef wrapped in tortillas always win hearts.
Ingredients Needed
For the Spice Mix
- 1 teaspoon each onion powder and garlic powder
- 1 tablespoon each ground cumin, paprika, and dried oregano
- ½–1 teaspoon cayenne pepper (adjust for heat)
For the Enchilada Sauce
- 2 tablespoons olive oil
- 3 tablespoons plain/all-purpose flour
- 2 cups (500 ml) low-sodium chicken broth
- 1 ½ cups (375 ml) tomato passata or one 8 oz can tomato sauce
- ¼ teaspoon each salt and black pepper
For the Beef Filling
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 onion, finely chopped (about 1 cup)
- 1 lb (500 g) ground beef
- 1 can (14 oz / 400 g) refried beans
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- ¼ cup enchilada sauce (from above), plus salt & pepper to taste
For the Enchiladas
- 8 tortillas or burrito wraps
- 1½ cups (150 g) grated cheese (Monterey Jack, cheddar, or any good melting cheese)
- Fresh cilantro/coriander, roughly chopped (for garnish)
How to Make Beef Enchiladas
Step 1 – Prepare the Spice Mix
In a small bowl, stir together all the spice mix ingredients until evenly combined. Set aside — this will flavor both your sauce and beef filling.
Step 2 – Make the Enchilada Sauce
- Warm olive oil in a medium saucepan over medium heat.
- Add flour, stirring continuously to create a smooth paste. Cook for 1 minute to remove the raw flour taste.
- Slowly whisk in ½ cup of chicken broth — the mixture will thicken quickly into a smooth roux.
- Gradually pour in the remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the spice mix.
- Increase heat slightly and whisk frequently for 3–5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and set aside. (The sauce will continue to thicken as it cools.)
Step 3 – Prepare the Beef Filling
- Preheat your oven to 350°F (180°C).
- In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, sautéing for 2–3 minutes until fragrant and soft — this builds the flavor base.
- Add the ground beef, breaking it apart with a spoon. Cook for about 4 minutes until browned.
- Stir in the remaining spice mix, letting the beef absorb the flavors.
- Add refried beans, black beans, ¼ cup enchilada sauce, and a pinch of salt and pepper. Cook for another 2 minutes, stirring well until thick and cohesive. Remove from heat.
Step 4 – Assemble the Enchiladas
- Lightly spread a thin layer of enchilada sauce at the bottom of your baking dish — this prevents sticking.
- Spoon the beef mixture along the lower third of each tortilla, then roll tightly and place seam-side down in the dish.
- Repeat with the remaining tortillas.
- Pour the rest of the enchilada sauce evenly over the rolled tortillas.
- Sprinkle generously with grated cheese.
Step 5 – Bake
- Cover the dish with foil and bake for 10 minutes to allow the flavors to meld.
- Remove the foil and bake uncovered for another 10 minutes, or until the cheese is bubbly and lightly golden.
- Garnish with fresh cilantro before serving.
Serving and Storage Tips
- Serving: Pair these enchiladas with Mexican rice, guacamole, or a fresh lime and avocado salad.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (180°C) for about 10 minutes or microwave individual portions until hot.
- Freezing: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight before baking.
Helpful Notes
- Customize the heat: Adjust cayenne pepper to your liking — or add diced jalapeños for extra spice.
- Make it lighter: Swap ground beef for ground turkey or chicken.
- Cheese options: Monterey Jack melts beautifully, but cheddar adds a stronger flavor.
- Time-saving tip: Prepare the sauce and filling a day ahead; assemble and bake when ready to serve.
- Gluten-free option: Use gluten-free tortillas and cornstarch instead of flour for the sauce.
Beef Enchiladas
Ingredients
Method
- Step 1 – Prepare the Spice Mix: In a small bowl, mix together onion powder, garlic powder, cumin, paprika, oregano, and cayenne. Set aside for use in both the sauce and filling.
- Step 2 – Make the Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Add flour, stirring constantly for 1 minute. Slowly whisk in ½ cup broth until smooth, then add the rest of the broth, tomato passata, salt, pepper, and 2 tablespoons of the spice mix. Cook for 3–5 minutes, whisking until thick enough to coat a spoon. Remove from heat and set aside.
- Step 3 – Prepare the Beef Filling: Preheat oven to 180°C / 350°F. In a skillet, heat oil and sauté onion and garlic for 2–3 minutes. Add beef and cook until browned, about 4 minutes. Stir in remaining spice mix, refried beans, black beans, and ¼ cup enchilada sauce. Season to taste and cook 2 more minutes until thickened.
- Step 4 – Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Spoon the beef filling onto tortillas, roll tightly, and place seam-side down. Pour remaining sauce over the top and sprinkle with cheese.
- Step 5 – Bake: Cover with foil and bake for 10 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly. Garnish with cilantro before serving.
Notes
Conclusion
These Beef Enchiladas are the perfect blend of comfort and spice — hearty, flavorful, and sure to satisfy everyone at the table. With a rich homemade sauce, creamy beans, and gooey cheese, this recipe takes classic Tex-Mex to the next level.
Tried this recipe? ⭐ Leave a comment and star rating below — I’d love to hear how yours turned out!
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👉 What’s your favorite enchilada filling — beef, chicken, or vegetarian? Let’s chat in the comments!
Frequently Asked Questions (FAQ)
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are traditional for enchiladas. Just warm them slightly before rolling to prevent cracking.
How can I make this recipe gluten-free?
Use gluten-free tortillas and replace the flour in the sauce with 1 tablespoon cornstarch mixed with a bit of broth.
Can I make beef enchiladas ahead of time?
Yes — assemble the enchiladas up to a day ahead, cover tightly, and refrigerate. Bake just before serving.
Is this recipe freezer-friendly?
Definitely. You can freeze the enchiladas before baking. Thaw overnight in the fridge, then bake as directed.
Why is my enchilada sauce too thick or too thin?
If it’s too thick, whisk in a splash of broth. Too thin? Simmer longer until it coats the back of a spoon.