Beef enchiladas are the ultimate comfort food, blending the heartiness of ground beef with bold Mexican flavors wrapped in soft tortillas and smothered in a rich, savory sauce. The dish is a crowd-pleaser, whether served at a family gathering or for a cozy dinner at home. Key ingredients like the spice mix and homemade enchilada sauce infuse the dish with deep, layered flavors, while the beef and beans provide the perfect balance of texture and substance. Combined with melted cheese, these enchiladas are guaranteed to satisfy any craving for a robust and flavorful meal.

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Ingredients Breakdown

The magic of beef enchiladas lies in the perfect balance of spices, sauce, and filling, all working together to create a rich, satisfying dish. The spice mix, featuring cumin, paprika, and oregano, adds warmth and depth, while garlic and onion powder provide sharpness, with cayenne pepper for optional heat. The enchilada sauce, made from a simple roux and tomato passata, thickens into a velvety consistency, coating the tortillas beautifully. The hearty beef filling, mixed with refried and black beans, offers a flavorful, creamy contrast to the meat. Once assembled with soft tortillas, topped with sauce and melting cheese, these enchiladas bake to bubbly perfection, ready to delight at the table.

Step-by-Step Instructions for Perfect Beef Enchiladas

Creating beef enchiladas at home is a straightforward process, but a few tips and tricks will help ensure they turn out perfectly every time.

Making the Spice Mix:
The spice mix is simple to prepare and can be made in advance. Combine the cumin, paprika, oregano, garlic powder, onion powder, and cayenne pepper in a small bowl. Stir until the spices are well blended, and set aside. This mix will be used in both the sauce and the filling, ensuring a consistent flavor throughout the dish.

Preparing the Enchilada Sauce:
To make the enchilada sauce, heat the olive oil in a saucepan over medium heat and stir in the flour to create a roux. Cook for about a minute, stirring constantly, until the roux is golden. Slowly whisk in half a cup of chicken broth to create a smooth paste, then gradually add the remaining broth, tomato passata, salt, pepper, and two tablespoons of the spice mix. Continue to cook the sauce over medium-high heat, whisking frequently, until it thickens to a syrup-like consistency.

Cooking the Beef Filling:
In a skillet over high heat, sauté minced garlic and diced onions in olive oil until fragrant and softened. Add the ground beef, breaking it up with a spatula, and sprinkle with the remaining spice mix. Cook until the beef is browned, then stir in the refried beans and black beans. Add a quarter cup of the enchilada sauce to bring everything together, and cook for another couple of minutes to allow the flavors to meld.

Assembling the Enchiladas:
To assemble, spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the beef mixture onto the lower third of each tortilla, roll tightly, and place seam-side down in the dish. Once all the tortillas are filled and arranged, pour the remaining enchilada sauce over the top and sprinkle generously with grated cheese.

Baking the Enchiladas:
Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 10 minutes to let the enchiladas warm through. Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and brown slightly. The enchiladas should be hot and bubbling when you take them out of the oven, with a beautifully crisp layer of cheese on top.

Recipe Tips & Frequently Asked Questions

Adjusting the Spiciness:
To make these enchiladas kid-friendly, omit or reduce the cayenne pepper in the spice mix. For those who love heat, you can add extra cayenne or even a dash of hot sauce to the filling.

Make-Ahead Tips:
The enchilada sauce and beef filling can both be made ahead of time and stored in the fridge for up to 2 days. This allows for easy assembly when you’re ready to bake.

Cheese Substitutes:
While Monterey Jack is a popular choice for enchiladas, you can also use cheddar, mozzarella, or even a blend of cheeses for added flavor. If you prefer a sharper taste, try using a Mexican cheese like queso fresco.

Vegetarian Variations:
To make vegetarian enchiladas, simply swap out the ground beef for a variety of vegetables such as sautéed mushrooms, zucchini, or bell peppers. You could also add plant-based meat alternatives or extra beans for a hearty filling.

Alternative Meats:
Ground turkey, chicken, or pulled pork can all be used in place of beef for a different take on this recipe. Adjust the seasoning accordingly to complement the meat you’re using.

Gluten-Free Options:
To make these enchiladas gluten-free, use gluten-free tortillas and substitute the all-purpose flour in the enchilada sauce with a gluten-free flour blend.

What to Serve With This Recipe

Beef enchiladas pair wonderfully with a variety of side dishes that enhance the flavors of the dish without overpowering them. Mexican rice is a classic choice, providing a light, fluffy accompaniment to the rich enchiladas. Guacamole and tortilla chips offer a creamy and crunchy contrast, while a simple salad with fresh greens, avocado, and a zesty lime dressing can help balance the richness of the dish.

For drinks, you can’t go wrong with a refreshing margarita or lime water to complement the bold flavors of the enchiladas. Mexican sodas, like Jarritos, with their fruity, sweet flavor, are another excellent option for those seeking a non-alcoholic beverage.

Storage and Reheating Tips

If you find yourself with leftovers, these enchiladas store well in the fridge for up to 3 days. To prevent them from becoming soggy, place any leftovers in an airtight container, separating each layer with parchment paper. When reheating, cover the enchiladas with foil and bake at 180°C (350°F) for 10-15 minutes until heated through.

If you’d like to freeze them, assemble the enchiladas but stop before adding the sauce and cheese. Wrap the tortillas tightly in plastic wrap or foil and freeze for up to 3 months. When ready to cook, thaw them overnight in the fridge, then add the sauce and cheese and bake as directed.

These beef enchiladas are the perfect meal for a weeknight dinner or a festive gathering. With rich flavors, a gooey cheese topping, and a balance of textures from the beef, beans, and tortillas, this dish is sure to be a hit with family and friends. For a final touch, garnish with freshly chopped cilantro, a squeeze of lime, and maybe even a dollop of sour cream. Serve hot and enjoy!

Ingredients

Spice Mix

1 tbsp cumin powder
1 tbsp paprika
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
½ – 1 tsp cayenne pepper (optional for heat)

Enchilada Sauce

2 tbsp olive oil
3 tbsp all-purpose flour
2 cups (500ml) low sodium chicken broth
1 ½ cups (375ml) tomato passata or 1 can (8oz) of tomato sauce (like Hunts)
¼ tsp salt
¼ tsp pepper

Beef Filling

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely diced (about 1 cup)
1 lb (500g) ground beef
1 can (400g/14oz) refried beans (Old El Paso recommended)
1 can (400g/14oz) black beans, drained

Enchiladas

8 tortillas or burrito wraps
1.5 cups (150g) grated cheese (Monterey Jack, cheddar, or your favorite melting cheese)
Fresh cilantro/coriander, roughly chopped (for garnish, optional)

Instructions

Spice Mix

In a small bowl, combine cumin, paprika, oregano, garlic powder, onion powder, and cayenne pepper. Set the mixture aside.

Enchilada Sauce

In a large saucepan, heat the olive oil over medium heat. Stir in the flour, creating a smooth paste, and cook it for about 1 minute, stirring constantly. Gradually pour in ½ cup of the chicken broth while whisking to form a thick paste.

Slowly add the remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk the sauce well. Increase the heat to medium-high and cook, whisking frequently, for 3-5 minutes or until the sauce thickens to a syrup-like consistency. Remove from heat.

Beef Filling

Preheat the oven to 180°C (350°F). In a skillet, heat olive oil over high heat. Sauté the garlic and onions for about 2 minutes until softened and fragrant. Add the ground beef and break it up as it cooks. Sprinkle the remaining spice mix over the beef and continue cooking for 2-3 minutes until browned through.

Stir in the refried beans, black beans, ¼ cup of the enchilada sauce, and season with a little salt and pepper. Cook for another 2 minutes before removing the skillet from heat.

Assembling the Enchiladas

Spread a small amount of the enchilada sauce on the base of a baking dish to prevent the tortillas from sliding. Place a portion of the beef filling on the lower third of a tortilla, roll it tightly, and arrange it seam-side down in the dish. Repeat with the remaining tortillas and filling.

Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the grated cheese on top. Cover with foil and bake for 10 minutes, then remove the foil and bake uncovered for an additional 10 minutes.

Serve hot, garnished with freshly chopped cilantro, if desired.