Beef Enchilada Recipe
Beef enchiladas deliver bold, comforting flavor in every bite, blending juicy ground beef, refried beans, and cheese wrapped in tender tortillas. This hearty dish brings the warmth of Mexican-inspired home cooking.
Refried beans not only stretch the beef filling but also create a rich, velvety texture. Topped with homemade enchilada sauce and bubbling cheese, these enchiladas are weeknight dinner gold.
The Star Ingredients in These Beef Enchiladas
- Ground beef – The foundation of the filling, adding savory depth and meaty texture that holds up against the sauce and cheese.
- Refried beans – Bring moisture, creaminess, and an umami richness that binds the filling beautifully and balances the spice.
- Black beans – Add earthy flavor, protein, and a slight bite that complements the smoother refried beans.
- Homemade enchilada sauce – A rich blend of tomato passata, broth, and a custom spice mix that drenches the dish in bold, tangy warmth.
- Tortillas – Soft yet sturdy wraps that hold all the goodness inside; a key player that delivers texture and structure.
- Cheese – Monterey Jack or cheddar melts into a gooey, golden topping that ties everything together with irresistible richness.
Easy Steps to Create These Beef Enchiladas
Start by mixing your custom spice blend, then build a velvety enchilada sauce with tomato passata and chicken broth.
Sauté onion and garlic, then brown the beef. Add beans and a touch of sauce, simmer briefly, then roll the filling into tortillas.
Layer them in a baking dish with a smear of sauce, then pour the rest over the top and smother in cheese.
Bake until melted, golden, and bubbling. Serve hot and watch them disappear.
Tips & Twists for the Best Enchiladas Ever
To get the most flavor, don’t skip the homemade spice blend—it’s the backbone of the sauce and beef. If you prefer extra heat, increase the cayenne or add chopped jalapeños to the filling.
For a smoky variation, try chipotle in adobo in place of some spice mix. Want a veggie twist? Swap beef for sautéed mushrooms or sweet potato and bulk up with extra beans.
Layering a little sauce on the bottom of the dish prevents tortillas from sticking and helps everything bake up soft but not soggy.
If you’re making a big batch, the filling and sauce can be made a day ahead for easy assembly when you’re ready.
Keeping It Fresh: How to Store and Reheat Beef Enchiladas
Beef enchiladas keep beautifully. Let them cool completely, then store in an airtight container in the fridge for up to 4 days.
To freeze, wrap individual portions tightly and place in a freezer-safe container. Freeze for up to 2 months.
Reheat in the oven at 350°F (180°C) until heated through and cheese is bubbly again, about 15–20 minutes. For microwave reheating, cover with a damp paper towel and heat in 60-second bursts.
Beef Enchilada Recipe
Ingredients
Spice Mix
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 1/2 –1 teaspoon cayenne pepper adjust for heat preference
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
Enchilada Sauce
- 2 cups 500ml low sodium chicken broth
- 3 tablespoons plain flour all-purpose
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 cups 375 ml tomato passata or one 8 oz can of tomato sauce
Beef Filling
- 400 g / 14oz canned refried beans
- 1 onion finely diced (approximately 1 cup)
- 400 g / 14oz canned black beans drained
- 2 garlic cloves minced
- 1 lb / 500g ground beef
- 1 tablespoon olive oil
Enchiladas Assembly
- 1.5 cups 150g shredded cheese (Monterey Jack, cheddar, or similar melting cheese)
- 8 tortillas or burrito wraps
- Roughly chopped cilantro or coriander leaves optional, for garnish
Instructions
- Combine the listed spice mix components in a bowl and set aside.
For the Enchilada Sauce
- Warm olive oil in a large saucepan over medium heat. Stir in the flour, blending until a paste forms. Cook, stirring constantly, for one minute.
- Incorporate 1/2 cup of the chicken broth, whisking swiftly to create a smooth paste. Gradually add the remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly.
- Raise the heat slightly and cook for 3 to 5 minutes, stirring frequently until the sauce thickens to a syrupy consistency. Remove from heat.
For the Filling
- Preheat oven to 180°C/350°F. In a skillet over high heat, heat the olive oil and sauté the garlic and onion for two minutes.
- Add ground beef and cook for two minutes, breaking it up as it browns. Mix in the rest of the spice blend and cook until the beef is fully browned, approximately two more minutes.
- Stir in the refried beans, black beans, about 1/4 cup of the prepared enchilada sauce, and season lightly with salt and pepper. Continue cooking for two minutes, then take off the heat.
Assembling the Enchiladas
- Spread a small quantity of sauce on the base of a baking dish to prevent sticking.
- Place some filling along the lower third of each tortilla, roll tightly, and arrange seam-side down in the dish. Repeat until all are used.
- Pour the remaining sauce generously over the rolled tortillas and sprinkle with cheese. Cover and bake for 10 minutes, then uncover and bake for another 10 minutes. Serve while hot, garnished with chopped cilantro if desired.
