If you’re craving a comforting, flavorful dish that feels like a warm hug from the inside, this Beef Enchiladas Recipe is exactly what you need. I absolutely love how the layers of tender ground beef, creamy beans, and rich enchilada sauce come together to create this irresistible meal. It’s one of those dishes I always turn to when I want something special yet surprisingly easy to pull off on a weeknight.
What makes this Beef Enchiladas Recipe stand out is the homemade sauce that perfectly balances tomatoey richness and just the right hint of spice. I discovered this recipe after tweaking a few classics, and since then, it’s become a hit with my family and friends. Whether you’re serving it for casual dinners or impressing guests, you’ll find this one is definitely worth adding to your rotation.
Why You’ll Love This Recipe
- Made-from-Scratch Sauce: The homemade enchilada sauce adds a depth of flavor that’s hard to beat from store-bought jars.
- Quick Weeknight Meal: With just 45 minutes total, you can have a hearty dinner on the table without fuss.
- Customizable & Crowd-Pleasing: Easy to add or swap ingredients for your family’s taste or dietary needs.
- Rich & Satisfying Comfort Food: Creamy beans and melty cheese make every bite a cozy delight.
Ingredients You’ll Need
The ingredients in this Beef Enchiladas Recipe work together beautifully to deliver a hearty, flavorful dinner. From the warming spice mix to the creamy beans and gooey cheese, each element has a role that builds toward that classic enchilada magic. Here’s a little shopping wisdom too — fresh garlic and good-quality tortillas really make a difference.
- Onion & garlic powder: These form the basis of the spice mix and add warmth without fresh chopping.
- Cumin powder, paprika, dried oregano: Essential Mexican-inspired spices that give the beef the right kick and earthiness.
- Cayenne pepper (optional): Adds a subtle heat, adjust based on your tolerance.
- Olive oil: Used in both the sauce and beef to sauté ingredients nicely without overpowering the flavors.
- Flour: This thickens the enchilada sauce, no cornstarch needed.
- Chicken stock/broth: A low-sodium option keeps the sauce savory without being too salty.
- Tomato passata or canned tomato sauce: A fresh tomato base; passata gives the best texture but canned works fine.
- Ground beef: I prefer 80/20 for that balance of flavor and juiciness.
- Garlic cloves and onion: Fresh aromatics that bring the filling to life.
- Refried beans: Creamy texture binding the filling — I love using Old El Paso for convenience and taste.
- Black beans: Adds body and fiber; remember to drain well to avoid sogginess.
- Tortillas: I use regular flour tortillas, but burrito-sized ones also work great.
- Grated melting cheese: Monterey Jack or cheddar are my go-tos for that perfect melt and flavor punch.
- Cilantro (optional): Fresh garnish option for a hit of brightness at the end.
Variations
I love how flexible this Beef Enchiladas Recipe is—you can really make it your own. Over time, I’ve tried different beans, cheese blends, and even made it with ground turkey for a lighter twist. Don’t hesitate to add your favorite veggies or swap out what you have in the fridge.
- Vegetarian version: I swapped the beef for grilled peppers and zucchini once, and it was surprisingly tasty and colorful.
- Extra spice: Add more cayenne or a chipotle pepper in adobo for smoky heat—my husband loves this twist.
- Dairy-free: Use a plant-based cheese and skip sour cream toppings to accommodate dairy-free diets.
- Make it ahead: You can assemble enchiladas the night before and refrigerate them, which makes dinner day so much easier.
How to Make Beef Enchiladas Recipe
Step 1: Prepare Your Spice Mix and Enchilada Sauce
Start by mixing your spices together. This is your flavor powerhouse, so take a moment to combine onion powder, garlic powder, cumin, paprika, oregano, and cayenne (if you like a bit of heat). Then, make the enchilada sauce: heat olive oil in a saucepan, whisk in flour, and cook it for about a minute until it forms a paste—don’t let it brown, or your sauce will taste burnt. Slowly add chicken stock while whisking to avoid lumps, then toss in your tomato passata along with salt, pepper, and a couple of tablespoons of your spice mix. It thickens quick, so keep whisking on medium-high heat for 3-5 minutes until it’s the consistency of thick syrup. This sauce is what elevates your enchiladas from good to unforgettable.
Step 2: Cook the Beef Filling
Heat olive oil in a skillet over high heat and sauté garlic and onion until fragrant and translucent, about 2 minutes. Add your ground beef and brown it for another 2 minutes, breaking it up as you go—this helps it cook evenly and absorb the spices better. Sprinkle in the remaining spice mix and cook until the beef is fully browned, which usually takes about 2 more minutes. Lastly, stir in the refried beans, drained black beans, a splash (around 1/4 cup) of your homemade enchilada sauce, plus a pinch of salt and pepper. Let it cook together for a couple more minutes to meld the flavors, then remove from heat. At this point, your filling should be savory, creamy, and ready to roll.
Step 3: Assemble the Enchiladas
Lightly grease your baking dish and spread a spoonful of enchilada sauce on the bottom—this little trick stops the tortillas from sticking and sliding. Lay out a tortilla, spoon a generous amount of filling onto the lower third, and roll it up snugly. Place it seam side down in the dish, then repeat with the rest. Once all your enchiladas are nestled in the dish, pour the remaining sauce evenly over the top and sprinkle with plenty of grated cheese. This is the moment when you know dinner’s going to be good.
Step 4: Bake to Cheesy Perfection
Bake your assembled enchiladas in a preheated oven at 180°C (350°F). I like to cover the dish for the first 10 minutes—this helps the cheese melt and the filling heat through without drying out. Then, uncover and bake for another 10 minutes until the cheese is golden and bubbly. The aroma that fills your kitchen at this point? Absolutely worth it. Serve them hot, and you’re in for a real treat!
Pro Tips for Making Beef Enchiladas Recipe
- Spice Blend Balance: I learned early on that measuring your spices carefully makes all the difference—too much cayenne can overpower, so start small and adjust by taste.
- Sauce Consistency: Watch for the sauce thickening like syrup; if it’s too thin, your enchiladas may turn soggy, so patience while whisking pays off.
- Rolling Technique: Don’t overstuff your tortillas—they’re easier to roll and less likely to tear if fillings stay manageable in size.
- Avoid Soggy Bottoms: Always spread sauce on the baking dish bottom to create a barrier that keeps enchiladas intact and delicious.
How to Serve Beef Enchiladas Recipe
Garnishes
I usually top my enchiladas with freshly chopped cilantro for a pop of color and fresh herbaceous flavor. Sour cream or a dollop of guacamole are also my favorite accompaniments—they add creaminess and balance out the spices. Sometimes, I sprinkle a little extra cheese or sliced jalapeños if we’re in the mood for heat.
Side Dishes
To round out the meal, I love serving this Beef Enchiladas Recipe with a side of Mexican rice or a simple green salad with lime vinaigrette. You can also serve it alongside some fresh corn on the cob or refried beans to keep everything in theme. These sides add texture and variety without stealing the show.
Creative Ways to Present
For special occasions, I’ve tried layering the enchiladas in a deep casserole dish and baking individual portions in small ramekins—everyone gets their personal cheesy parcel. Adding colorful sliced avocados and radishes on top just turns the dish into a party centerpiece. You could also drizzle some crema or a bright salsa verde for an extra flavor boost and visual contrast.
Make Ahead and Storage
Storing Leftovers
Leftover beef enchiladas are a blessing! I store them in an airtight container in the fridge for up to 3 days. Just cover the dish tightly with foil or plastic wrap and pop it back in. The flavors actually deepen overnight, making reheated portions even tastier the next day.
Freezing
When I’ve made extra, I freeze the assembled enchiladas before baking—just cover the dish tightly with foil and then a layer of plastic wrap. They keep beautifully for up to 2 months. When you’re ready to eat, you can thaw them overnight in the fridge and then bake as usual, or bake them frozen; just add some extra time and cover at first to avoid drying out.
Reheating
To reheat, I prefer using the oven at 175°C (350°F) to keep the enchiladas from getting soggy or rubbery. Cover with foil to retain moisture and heat for about 15-20 minutes, then remove the foil in the last few minutes to re-melt the cheese. You can also microwave in a pinch, but the texture isn’t quite as good.
FAQs
-
Can I make this Beef Enchiladas Recipe gluten-free?
Yes! For a gluten-free version, swap the flour in the enchilada sauce with a gluten-free flour blend or cornstarch. Also, make sure to use corn tortillas labeled gluten-free instead of flour ones to keep the dish safe and delicious.
-
What kind of cheese works best for beef enchiladas?
Monterey Jack and cheddar cheese are my favorites because they melt smoothly and give you that gooey, melty top everyone loves. You can also mix cheeses or use pepper jack for a spicier kick!
-
Can I prepare beef enchiladas ahead of time?
Absolutely. You can assemble your enchiladas and refrigerate the dish (covered) overnight. Just bake them the next day, adding a few extra minutes to the baking time if they’re coming straight from the fridge.
-
How spicy is this Beef Enchiladas Recipe?
The heat level is moderate and can be easily adjusted. I usually add just a 1/2 teaspoon of cayenne pepper, but you can leave it out for a milder dish or increase it for more heat.
Final Thoughts
This Beef Enchiladas Recipe holds a special place in my kitchen because it’s comfort food that’s both approachable and impressive. The homemade sauce and the harmony of seasoning make it feel like you’ve put in a ton of effort, even when it comes together quickly. If you want a crowd-pleaser that warms hearts and fills bellies, give this recipe a go—you’ll be so glad you did!
Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Beef Enchiladas recipe features a flavorful blend of seasoned ground beef, refried and black beans, wrapped in tortillas, smothered in a rich homemade enchilada sauce, and baked with melted cheese. Perfect for a comforting Mexican-inspired meal in under an hour.
Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 to 1 tsp cayenne pepper (optional, for spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all-purpose flour
- 2 cups (500 ml) low sodium chicken broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp spice mix (from above)
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef
- 400 g (14 oz) refried beans (1 can)
- 400 g (14 oz) black beans, drained (1 can)
- 1/4 cup enchilada sauce (from above), plus salt and pepper to taste
Enchiladas Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, Tasty or Cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and optional cayenne pepper in a bowl; set aside.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Stir in 3 tbsp flour to form a paste and cook for 1 minute, stirring constantly. Gradually whisk in 1/2 cup chicken broth to create a thick smooth paste, then add remaining broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tbsp of the spice mix. Increase heat to medium-high and cook, whisking regularly, for 3 to 5 minutes until thickened to a syrup-like consistency. Remove from heat.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Add ground beef and cook for 2 minutes, breaking it apart. Stir in the remaining spice mix and cook another 2 minutes until beef is fully browned. Mix in refried beans, drained black beans, about 1/4 cup of enchilada sauce, plus salt and pepper to taste. Cook mixture for 2 minutes, then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling along the lower third of each tortilla, roll them tightly, and arrange seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle grated cheese on top. Bake covered for 10 minutes, then uncovered for an additional 10 minutes until the cheese is melted and slightly browned. Remove from oven, garnish with chopped cilantro if desired, and serve hot.
Notes
- Note 1: The spice mix can be adjusted to suit your desired level of heat by varying cayenne pepper quantity.
- Note 2: Tomato passata provides a smooth texture, but canned tomato sauce is a convenient alternative.
- Note 3: Rinse and drain black beans to reduce excess sodium and improve taste.
- Note 4: Mixing beans into the beef filling adds creaminess and substance.
- Note 5: Covering the enchiladas while baking ensures cheese melts evenly without drying out.
