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!
LOVE all your recipes! Love from Saint Paul, Minnesota
Thanks so much Jennifer ❤️
Have made the peanut butter squares.total hit., beef enchiladas next. Have total faith they will be good.xo keep up the good work. We need you 😘
Nagi,,love everything you do,.always my first stop before cooking anything. Made the cheesy macaroni and spaghetti BolFantastic, Wlll come to this site first ALWAYS!!!!!keep up the good work. P.s love Dozer..love from Northern Ireland
Nagi! Another favourite. I’m in love with yer recipes!!! So I tried it with pork Mince, which I was gonna chuck, and decided nah I’ll give this a go, and added 1 tbsp of ground Coriander, did it with gf all purpose flour by Organ because I’m celiac, and used corn tortillas, mozzarella and parmesan cheese… Topped with Coriander, chives, a tiny bit of Sour cream and a tiny bit of Chipotle adobo sauce. It was delicious!!!
Sounds GREAT Jan!
Please, oh please do the Beef Enchilada video. Love all you do & especially the Dozer pics and stories. Thank you!!
Thanks so much Liz!
I love enchiladas so would like a video please x
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
1) Video!
2) Video!
3) Video!
4) Video!
5) Video!
😀 Just covering all the bases Nagi….great recipe!!
PS; loved the pics of Dozer on his vacay! He is such an awesome ambassador and gentleman. Hugs to both! 🙂
So basically even if NO ONE ELSE voted I’d do one off the back of THIS message!! 😂
I’d sure like to see a video on this one! 😉
Will have it up later this week! N xx
Love your videos. Always a confidence booster
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
Getting all the ingredients together to make tonight. would love to see a video of it.
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
Nagi, I will be making your beef enchiladas. Sounds scrumptious. I’d love to see a video. I love your videos and they are so helpful in making your recipes. Thanks mucho!
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
Please make a video
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
We Definitely need a video of the beef enchiladas…..I SO love your posts….also love reading your stories…Mondays are really great these days receiving a recipe from you…thank you!
You flatter me Lindi! I love having people to chat food (and Dozer) to! N xx
Video please…thank you
The votes are in! A video is coming!!! Think I’ll even do it on Thursday so it should be up by the weekend. 🙂 N x
Family absolutely loved it. Well done again Nagi. Love your recipes. Yours is now the only recipe site I follow. Thanks again.
That’s so great to hear Karen!
I’ve never had enchiladas before. I cooked these for a mexican-themed dinner party, alongside your red rice and mexican corn salad. It was THE BOMB ! I’m sold on enchiladas, will make them again for sure. Thank you for your delicious recipe!
Wahoo!!! Thanks so much for the awesome feedback Manon ❤️
Hi Nagi, can I freeze this?
Yes, it’s a great freezer meal – N x
Another killer of a recipe Nagi. I am not a real bean lover, but loved this. so darn tasty and everyone loved it. I actually made it and prepared it a day ahead, leaving of the sauce & cheese as you suggested until ready to bake. Things got in the way and it was left in the fridge a day longer than I expected. I was worried then that the meal may have been compromised, but I went ahead the following day and added the sauce & cheese & still great. No compromise at all I don’t believe. Just so great. Easy as to make & prepare, but anyone wanting to know, it can be so easily made a couple of days in advance. Thanks again for another beauty of a recipe!!
That’s awesome to hear Robyn!
Made tonight, was a little worried the mince base did not have enough flavour but couldn’t have been more wrong, all the flavours came together beautifully…voted delicious and a keeper by the whole family! Extremely filling…. for anyone without a large appetite.
I’m so glad it was a hit Jilly!
Another WINNER!!!! Seriously Nagi…I am becoming a half decent cook thanks to you. This was so easy to prepare and I love making things from scratch. Never looking back. I doubled the recipe hoping for leftovers for everyone but there is only enough for one….Scissors, paper, rock!!!!!
That’s so great to hear Virginia!! Rock – always pick rock!