Beef Enchilada Recipe
Get ready to experience a flavorful bite of tender beef, perfectly seasoned and wrapped in soft tortillas, all smothered in a rich, savory enchilada sauce. This classic dish promises a delicious combination of textures and bold Mexican flavors.
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Servings: 6
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.
Notes
- You can use either onion or garlic powder if you only have one. If substituting with fresh garlic, use 3 minced cloves and sauté in oil before continuing the recipe.
- Tomato passata is pureed, unseasoned tomatoes, thick like tomato soup. If unavailable, blend canned tomatoes or substitute with canned tomato sauce like Hunts in the US.
- Black beans, common in Mexican dishes, are increasingly available in Australia. Substitute with red kidney beans or other types if preferred.
- Refried beans should loosen when heated; if not, add a splash of water to stir through easily.
- To bake covered, place a baking tray over the dish or cover with foil.
- For make-ahead enchiladas, roll them up, place in a dish, and add sauce just before baking.
- Nutrition per serving assumes lean beef mince, a great choice for this recipe.