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!
I made this tonight along with your Mexican rice… my partner and I absolutely love Mexican food and this didn’t disappoint… even if I do say so myself.
Thanks for sharing Nagi x
You killed it Zenia!! Awesome!! 🙂 N xx
The recipe says to “Add remaining Spice Mix” to the filling even though the recipe for the spice mix only makes 2 Tbsp which is added to the sauce, so if I was to use a canned enchilada sauce how much spice mix would I put into the filling?
I ran across the same issue. The spice mix only makes 2 tablespoons if that.
It definitely makes 4 tablespoons in total. I think you’ve made a mistake and put 1 TEASPOON each of cumin, paprika and oregano. But as recipe states, it’s 1 TABLESPOON of each. So the total amount is def 4 tablespoons.
I am making your shwarma again tonight. Awesome stuff. I use toum instead of the yoghurt sauce. Noticed the confusion with tsp and tbsp. When I copy a recipe I always change tbsp to Tbsp. That’s how I always saw it in old recipe books and it catches the eye with the capital T.
2 tbsp 🙂 The spice Mix makes 4 tbsp in total
Amazing! I probably added a little too much cayenne but this recipe did not disappoint. I didn’t have refried beans but I don’t think it’s lacking. I will make this for pot lucks and such..It is one to be shared! Tomorrow I plan to get a couple of eggs and serve the leftovers as a juevos rancheros 😁
That’s terrific Amy! I’m so glad you enjoyed this one – thanks for letting me know! N x
Yum, yum, yum! I love Mexican food and this recipe did not disappoint. I was surprised how easy it was to make the enchilada sauce and won’t be buying the jar stuff any more. The family also thought these where pretty good and all went back for more.
That’s great to hear Nat! Thanks so much for letting me know you enjoyed this! N x ❤️
Ohh my goodness….so good….the spice mix was amazing…….totally loved this recipe and so did 80 yr old Pop and the big boys (my sons)….Nagi thank you so much for another amazing recipe
So great to hear Kym!! Thanks for letting me know you enjoyed this (and your pop and boys!) – N x
I will definitely be making this again. I just loved the fact that it was made was “scratch”. It took me a bit longer to prepare, but well worth the wait time. Thanks for another recipe to add to my growing list of favourites 🙂
That’s so great to hear Carolyn!! I looooove this so much, I have to make it again soon! N xx
These were so yummy and great comfort food. Loved the addition of the refried beans, never thought of doing that before. I know you have said these would be fine to freeze – but what would you suggest the best way to reheat them from frozen?
Hi Laura! To be honest, I like mircrowaving them because that way they don’t dry out 🙂 N x
I made this for 10 people last night!! It was amaaaaaaaazing and I don’t normally like enchiladas!! Yummmm Thank you!!! I did add more Chilly in the meat and also some minced carrots and celery to bulk it up.. It was a big hit with everyone <3 I also made your cheese dip, so good!!
So pleased you enjoyed this Sharon! Thank you for letting me know!! N xx
I made these tonight and they turned out so delicious. I didn’t have refried beans so I made them from scratch, so happy I did. I also added some rice to the filling I was very delicious.
YUM. Now I have a hankering for enchiladas!
May I use corn tortillas?
Best enchiladas ever!
THANKS MIKE!!! N xx
As I was mixing up the spices, I thought to myself, “That is A LOT of oregano…maybe I should dial it back a bit.” And then I thought, “Trust Nagi.”
You are my go-to person for all, and I mean ALL of my recipes. Before I look anywhere else, I always see if Nagi has a recipe for it first. I have never been disappointed with one of your recipes, and they have become staples in our home. Thanks for being amazing and keeping my family fed!
Awww I LOVE HEARING THAT Chaela! Thank you! N xx
Nagi,
I’m not sure which I love more,your recipes or your beautiful dog! Recently discovered your blog and am enjoying very much!
I’m so pleased you’re enjoying my blog, thanks for reading Darlene! N x
Made these today and they are delicious!!
Whoot! So glad you enjoyed this Terrie, thanks for letting me know! N xx
Do you recommend flour tortillas? Many enchilada recipes use corn tortillas.
Yes but only because where I am, corn tortillas don’t roll well, they crack ❤️
Can you freeze the leftovers?
Yes!
Hi! I made these yesterday and they were great! I have tried sooo many different enchilada recipes and been left feeling like they weren’t that good… I did add some chili powder seasoning to the sauce and half a jalapeno to beef mixture. Great keeper!!
Yessss! So great you enjoyed this one Rochelle, thanks for letting me know! N xx
Hi Nagi,
What can I say but oh so delicious! Easy to make and so easy for a friday night’s meal. My family loved it. I have never used black beans before and they are far better than kidney beans. I just love your recipes, keep them coming.
That’s terrific to hear Wendy! Thank you for letting me know! N xx
From San Antonio, Texas y’all! A tip of the ol’ Stetson, Nagi! This is a darned good recipe for enchiladas! All the right buttons are pressed!
MESSAGE OF THE DAY!!!! 🙂 N xx
This was so good! even my fussy 3 year old loved it. I’ve tried a heap of your recipes now and its really making my life so much easier to have this great variety of delicious reliable recipes. I am normally a terrible cook. love the blog. Thank you so much!
Whoot! Fantastic to hear you enjoyed this Zamina, thanks for letting me know! N xx