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If you’re craving a dish that’s packed with bold flavors, comforting textures, and just the right amount of zest, let me introduce you to this unforgettable Beef Enchiladas Recipe. This classic Mexican-inspired meal brings together tender ground beef, creamy beans, and a smoky, spiced tomato sauce all wrapped in soft tortillas and crowned with melty cheese. Whether it’s a weeknight dinner or a weekend treat, these enchiladas never fail to impress with their rich taste and satisfying heartiness.
Ingredients You’ll Need
Getting started with this Beef Enchiladas Recipe is simple because the ingredients are straightforward but thoughtfully chosen to build layers of flavor and texture. Each component plays a vital role in creating the perfect balance between savory, spicy, and creamy notes that make this dish truly irresistible.
- Onion powder: brings a subtle sweetness and depth without overpowering the mix.
- Garlic powder: adds that unmistakable warm, aromatic foundation.
- Cumin powder: provides earthiness and a hint of smoky warmth.
- Paprika: lends a vibrant red color and mild pepper flavor.
- Dried oregano: infuses a touch of herbal brightness for balance.
- Cayenne pepper (optional): for those who love a little controlled heat.
- Olive oil: used twice, first to create a flavorful roux and then to sauté the aromatics and beef.
- All purpose flour: the base for thickening the enchilada sauce to its perfect consistency.
- Low sodium chicken stock: adds savory body without overwhelming saltiness.
- Tomato passata or canned tomato sauce: delivers that rich, acidic tomato backbone essential for the sauce.
- Salt and black pepper: simple seasonings that enhance all other flavors.
- Minced garlic cloves: fresh garlic boosts the depth beyond the powder form.
- Chopped onion: offers a bit of sweetness and texture in the filling.
- Ground beef (mince): the hearty protein that makes this dish so satisfying.
- Refried beans: add creamy richness and a velvety mouthfeel.
- Black beans: introduce a slight earthiness and fiber-packed texture.
- Tortillas or burrito wraps: the vessels that hold all this goodness together.
- Grated melting cheese: Monterey Jack, tasty, or cheddar for that irresistible golden topping.
- Cilantro leaves (optional): fresh garnish with a bright herbal kick.
How to Make Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by combining onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper if you’re using it in a small bowl. This magical mix will infuse the beef and sauce with those iconic Mexican flavors that make this Beef Enchiladas Recipe shine. Setting it aside for now lets the spices get ready to do their flavorful work.
Step 2: Make the Enchilada Sauce
Heat olive oil in a large saucepan over medium heat and whisk in the flour, cooking it for a minute to form a roux that will thicken your sauce beautifully. Gradually stir in the chicken stock, whisking constantly so it stays silky smooth, before adding the tomato passata or canned tomato sauce along with salt, pepper, and two tablespoons of the spice mix. Let it cook over medium-high heat, stirring frequently until it thickens to a syrupy, luscious texture. This sauce is what makes the dish come alive, coating every bite with richness and spice.
Step 3: Cook the Beef and Beans Filling
Preheat your oven to 180°C (350°F). Then, in a hot skillet with a touch of olive oil, sauté the minced garlic and chopped onion until fragrant—just a couple of minutes. Add the ground beef and break it up, cooking it until it’s nicely browned, about 2 minutes. Stir in the rest of your spice mix for a burst of flavor that will permeate each bite. Mix in the refried beans and drained black beans, add roughly 1/4 cup of your enchilada sauce to marry the ingredients, season with salt and pepper, and cook for another couple of minutes before removing from heat. This filling is hearty, creamy, and bursting with personality.
Step 4: Assemble the Enchiladas
Lightly smear a bit of the enchilada sauce on the bottom of your baking dish to prevent sticking and add flavor underneath. Place a generous spoonful of beef and bean filling along the lower third of each tortilla, then roll them up tightly. Arrange these seam side down in the baking dish, keeping everything snug so the sauce and cheese melt together perfectly during baking. This step brings your layers of flavor together into a beautiful presentation that promises deliciousness.
Step 5: Bake to Perfection
Pour the remaining enchilada sauce evenly over each rolled tortilla, then sprinkle the grated cheese generously on top. Cover the dish with foil or a baking tray and bake for 10 minutes, then remove the cover and bake for another 10 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and golden. Serve immediately, optionally garnished with chopped cilantro for that fresh green pop. This step transforms your Beef Enchiladas Recipe into a bubbling, irresistible feast.
How to Serve Beef Enchiladas Recipe
Garnishes
A sprinkle of freshly chopped cilantro always adds an amazing fresh flavor and a splash of color to your enchiladas. You can also add a dollop of sour cream or a few slices of ripe avocado to complement the spicy beef and creamy beans. These little finishing touches elevate the whole experience, making every bite taste even more special.
Side Dishes
Serve your enchiladas with simple side dishes like Mexican rice, a crisp green salad, or refried beans for a full meal. If you want an extra element of crunch, a bowl of homemade tortilla chips with salsa or guacamole alongside is always a winner. These additions balance the richness of the enchiladas and complete the meal in a way everyone will love.
Creative Ways to Present
For a fun twist on the traditional presentation, try serving your Beef Enchiladas Recipe in individual ramekins or as a layered enchilada casserole with sliced olives and pickled jalapeños on top. You can even roll up the tortillas smaller and turn them into appetizer-sized bites for parties. No matter how you serve them, these enchiladas bring warmth and joy to the table.
Make Ahead and Storage
Storing Leftovers
Leftover beef enchiladas are just as delicious the next day! Store them covered tightly in an airtight container in the refrigerator for up to three days. The flavors continue to deepen, making reheated enchiladas a comforting and easy meal to come back to.
Freezing
If you want to save enchiladas for longer, they freeze wonderfully. Assemble the enchiladas but don’t bake them. Wrap the dish tightly in foil and freeze for up to three months. When ready to enjoy, bake straight from frozen, adding extra baking time to ensure they’re heated through and melty.
Reheating
To reheat your enchiladas, cover them loosely with foil and warm in the oven at 180°C (350°F) for about 15-20 minutes until hot and bubbly. You can also microwave individual portions, but the oven keeps the texture nicer, especially for the cheesy topping.
FAQs
Can I use a different type of meat in this Beef Enchiladas Recipe?
Absolutely! While ground beef is classic, ground turkey or shredded chicken work wonderfully too. Just adjust cooking time accordingly and use the same spice mix to keep that familiar enchilada flavor.
What type of tortillas are best for enchiladas?
Flour tortillas or burrito-sized wraps are best because they roll easily without cracking. Corn tortillas can be used but may require warming beforehand to soften and prevent tearing during rolling.
Is the cayenne pepper necessary?
No, cayenne is optional and adds heat if you’re looking for a spicier dish. If you prefer milder flavors, simply leave it out, and the other spices will provide plenty of warmth and depth.
Can I make the enchilada sauce ahead of time?
Yes, the sauce can be prepared in advance and stored covered in the refrigerator for up to three days. Rewarm gently before assembling the enchiladas to keep the texture smooth and perfect.
How do I know when my enchiladas are done baking?
They’re ready when the cheese on top is melted, bubbly, and starting to turn golden, and the sauce is heated through. Usually, this takes about 20 minutes in a 180°C (350°F) oven with the last 10 minutes uncovered.
Final Thoughts
This Beef Enchiladas Recipe is definitely one you’ll want to keep in your regular dinner rotation. It’s comforting, flavorful, and so satisfying that every bite feels like a warm hug on a plate. Gather your ingredients, invite your loved ones to the table, and dive into the joy of making and sharing this vibrant, delicious meal together. Trust me—you’re going to love every moment of it.
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Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This hearty Beef Enchiladas recipe features a flavorful homemade enchilada sauce, a savory blend of ground beef and beans, wrapped in tortillas, and baked with melted cheese. Perfectly spiced with cumin, paprika, and oregano, these enchiladas are a satisfying and comforting Mexican-inspired dish ideal for family dinners or entertaining guests.
Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp prepared spice mix (from above)
Beef and Bean Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb / 500 g ground beef (mince)
- 400 g / 14 oz refried beans (1 can, e.g., Old El Paso)
- 400 g / 14 oz black beans, drained (1 can)
- About 1/4 cup enchilada sauce (reserved from above)
- Salt and pepper, to taste
Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and optional cayenne pepper in a bowl and set aside.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in 1/2 cup chicken broth until the mixture is thick and smooth. Add remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring to medium-high heat and cook for 3 to 5 minutes, stirring frequently, until sauce thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant and softened. Add ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and continue cooking for another 2 minutes until the beef is fully browned. Mix in refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Cook for 2 more minutes to combine flavors, then remove from heat.
- Assemble Enchiladas: Lightly smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon a portion of the beef and bean filling along the lower third of each tortilla, roll it tightly, and place seam-side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the dish with foil or a baking tray and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden. Garnish with chopped cilantro if desired. Serve hot.
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- Use low sodium chicken broth to manage salt content.
- Refried beans can be substituted with more black beans for a different texture.
- Tortillas can be warmed briefly before rolling to make them more pliable.
- Leftover enchiladas store well in the refrigerator for up to 3 days.
