Beef Enchiladas Recipe

If you’re anything like me, you know that a truly good Beef Enchiladas Recipe is like a warm hug on a plate—comforting, flavorful, and just a little bit indulgent. I absolutely love how this recipe comes together with a rich, homemade enchilada sauce, tender ground beef filling, and melty cheese that brings everything to life. It’s perfect for those cozy weeknight dinners or even casual gatherings when you want to impress without fuss.

What makes this Beef Enchiladas Recipe stand out is the balance of spices in the sauce and filling, plus the combination of refried beans and black beans that adds a wonderful creaminess and texture. When I first tried this one, I was amazed at how approachable it was, yet the flavors felt like I’d spent hours perfecting it. You’ll find that once you try this recipe, it’ll quickly become your go-to for Mexican-inspired comfort food.

this …

Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor—from the warm spices in the mix to the creamy beans and savory beef. Plus, grabbing quality tortillas and cheese makes all the difference, so don’t skimp there.

• Spices (onion & garlic powder, cumin, paprika, dried oregano, cayenne): The perfect blend for authentic Mexican flavor—adjust the cayenne to control the heat.
• Olive oil: For sautéing and making the sauce base; it adds a subtle richness without overpowering.
• Flour: Helps thicken the enchilada sauce to that lovely, syrupy consistency.
• Chicken stock / broth (low sodium): I like low sodium so I can control the saltiness of the dish.
• Tomato passata or canned tomato sauce: Adds a smooth, tangy base to the enchilada sauce; passata is preferable for freshness.
• Ground beef: Lean-to-medium fat works best to keep the filling juicy without too much grease.
• Garlic & onion: Fresh aromatics that give the filling its savory heart.
• Refried beans: Creamy texture and extra protein; I usually buy canned for convenience.
• Black beans (canned, drained): For a little bite and added fiber.
• Tortillas or burrito wraps: Flour tortillas hold together well and smell heavenly when baked.
• Melting cheese (Monterey Jack, tasty, cheddar): I love Monterey Jack for its meltiness and mild flavor, but cheddar brings a sharp kick.
• Cilantro/coriander leaves: Optional garnish, but it adds that fresh, herbal pop that’s really delightful.

Variations

I’m all about making this Beef Enchiladas Recipe your own. Over the years I’ve tweaked it to match my family’s tastes and dietary needs, and I encourage you to do the same—you might surprise yourself with a new favorite twist.

• Spice it up: I occasionally add more cayenne or a diced jalapeño to the filling when I want a bigger kick—it wakes up the whole dish wonderfully.
• Vegetarian twist: Swap the beef for extra beans, mushrooms, or sautéed veggies like zucchini and bell peppers for a hearty vegetarian option.
• Cheese choice: Mixing Monterey Jack with a bit of sharp cheddar creates a deeper cheesy flavor that melts perfectly.
• Gluten-free: Use corn tortillas instead of flour to keep it gluten-free—just warm them first so they don’t crack when rolling.

How to Make Beef Enchiladas Recipe

Step 1: Mix the Spice Blend

Start by combining onion powder, garlic powder, cumin, paprika, oregano, and cayenne (if using) in a small bowl. This spice mix is the secret behind the authentic flavors in your beef enchiladas, so be sure to mix well. Trust me; having this ready makes the rest of the cooking flow so much easier.

Step 2: Make the Enchilada Sauce

Heat olive oil in a saucepan over medium heat, then whisk in the flour to form a smooth paste—cooking it for about a minute helps get rid of any raw flour taste. Next, add about half a cup of chicken broth slowly, whisking continuously to avoid lumps. Once it’s smooth and thickened, pour in the remaining broth, tomato passata, salt, pepper, and two tablespoons of your spice mix. Turn the heat up slightly and cook, whisking often, until it thickens to a syrupy sauce—about 3 to 5 minutes. When I make this, I love how the kitchen fills with that rich tomato and spice aroma.

Step 3: Prepare the Beef Filling

Preheat your oven to 180°C (350°F). In a skillet over high heat, sauté the garlic and onion in olive oil for about 2 minutes until fragrant. Add the ground beef and cook for another 2 minutes, breaking it up with a spoon, then sprinkle in the rest of your spice mix. Continue cooking until the beef is nicely browned. Stir in the refried beans, black beans, about a quarter cup of your enchilada sauce, plus a little salt and pepper. Cook this mixture for 2 more minutes just to heat through and combine flavors well, then take it off the heat. I find that cooking the filling fully in the pan ensures every bite is seasoned perfectly.

Step 4: Assemble the Enchiladas

Spoon a little bit of the enchilada sauce on the bottom of your baking dish—this keeps the tortillas from sliding around later on. Place a generous scoop of filling on the lower third of a tortilla, roll it up tightly, and lay it seam-side down in the dish. Repeat with all tortillas and filling. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the grated cheese generously on top. Cover the dish with foil to keep the cheese from over-browning and bake for 10 minutes, then remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and slightly golden. I’ve noticed that baking covered then uncovered keeps the cheese perfectly gooey and not dried out.

How to Serve Beef Enchiladas Recipe

Garnishes

I love finishing these enchiladas with some fresh cilantro scattered over the top because it adds a bright, fresh contrast to the rich flavors. A dollop of sour cream or a squeeze of lime juice also works beautifully if you want to amp up the tanginess.

Side Dishes

On the side, I usually serve a crisp green salad with avocado and lime dressing or Mexican-style rice to keep the meal balanced and satisfying. Sometimes, some simple corn on the cob or roasted veggies pairs perfectly too.

Creative Ways to Present

For special occasions, I’ve rolled individual enchiladas in small ramekins for a pretty presentation or topped them with sliced avocado and a drizzle of chipotle crema. It’s a crowd-pleaser and makes dinner feel festive without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover beef enchiladas in an airtight container in the fridge. They keep well for up to 3 days, making for an easy lunch or dinner option when you’re short on time. Just be sure to cool them down before sealing to avoid soggy tortillas.

Freezing

This recipe freezes beautifully. I assemble the enchiladas but stop before adding cheese on top, then wrap the baking dish tightly with foil and plastic wrap. When you’re ready to eat, thaw overnight in the fridge and add the cheese and bake as usual. It’s a lifesaver for meal prep!

Reheating

I reheat leftovers in an oven at 175°C (350°F) covered with foil until warmed through, about 15 minutes. It keeps the cheese melty and the filling moist—microwaving tends to dry them out, so I try to avoid that when I can.

FAQs

Final Thoughts

This Beef Enchiladas Recipe holds a special place in my kitchen because it’s truly comforting and crowd-pleasing every single time. If you’re craving something hearty and full of warm, savory flavors, this recipe is a fantastic one to try. I know once you make it, you’ll find yourself coming back to it again and again—just like my family does!

Print