Beef Enchiladas with Rich Tomato Sauce and Melted Cheese Recipe

Introduction

Beef enchiladas are a flavorful Mexican classic that combine tender spiced beef, beans, and cheese wrapped in warm tortillas, all smothered in a rich homemade enchilada sauce. This recipe is approachable for home cooks and yields a comforting, crowd-pleasing meal perfect for any night of the week.

Ingredients

• 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, for spiciness)
• 2 tbsp olive oil
• 3 tbsp plain/all-purpose flour
• 2 cups (500 ml) chicken stock or broth (low sodium)
• 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped (about 1 cup)
• 1 lb (500 g) ground beef
• 400 g (14 oz) refried beans (1 can)
• 400 g (14 oz) black beans, drained (1 can)
• 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

1. Step 1: Mix together onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper (if using). Set this spice mix aside.
2. Step 2: To make the enchilada sauce, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add flour and stir to form a paste. Cook for 1 minute, stirring constantly.
3. Step 3: Gradually whisk in 1/2 cup of chicken broth; the mixture will thicken quickly into a smooth paste.
4. Step 4: Add the remaining chicken broth, tomato passata or sauce, salt, pepper, and 2 tablespoons of the spice mix. Whisk well to combine.
5. Step 5: Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens to a syrupy consistency. Remove from the heat and set aside.
6. Step 6: Preheat your oven to 180°C (350°F).
7. Step 7: For the filling, heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion; cook for 2 minutes until soft.
8. Step 8: Add ground beef and cook for 2 minutes, breaking it up with a spoon. Stir in the remaining spice mix and cook for another 2 minutes until the beef is browned.
9. Step 9: Add refried beans, black beans, about 1/4 cup of the enchilada sauce, and a pinch of salt and pepper. Mix well and cook for 2 more minutes. Remove from heat.
10. Step 10: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking.
11. Step 11: Place some filling on the lower third of each tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with all tortillas and filling.
12. Step 12: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle generously with grated cheese.
13. Step 13: Bake covered for 10 minutes, then uncover and bake for another 10 minutes until cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper.
• Use corn tortillas for a gluten-free option if desired.
• To add extra freshness, serve with sour cream, sliced avocado, or chopped tomatoes on the side.
• Leftover sauce can be refrigerated and used as a flavorful topping for other Mexican dishes.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the best texture. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, ground turkey, chicken, or even shredded cooked chicken can be used as a substitute for ground beef, adjusting seasoning as needed.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the enchiladas a few hours before baking and keep them covered in the refrigerator. Bake just before serving for best results.

Beef Enchiladas with Rich Tomato Sauce and Melted Cheese Recipe

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★★★★★

4.7 from 75 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Delicious and hearty Beef Enchiladas made with a flavorful homemade enchilada sauce, seasoned ground beef, refried and black beans, all wrapped in warm tortillas and baked with melted cheese for a satisfying Mexican-inspired meal.

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Ingredients

Scale 1x2x3x

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, for spiciness)

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 pepper
• 2 tbsp Spice Mix (from above)

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)
• Salt & pepper to taste
• About 1/4 cup Enchilada Sauce (from above)

Assembly

• 8 tortillas or burrito wraps
• 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty cheddar, or your choice)
• Cilantro/coriander leaves, roughly chopped (optional garnish)

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Instructions

1. Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper (if using). Set aside.
2. Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir continuously to form a paste, cooking for 1 minute. Gradually whisk in 1/2 cup chicken stock to form a thick smooth paste, then add the remaining chicken stock, tomato passata, salt, pepper, and 2 tbsp of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to a syrupy consistency. Remove from heat.
3. Cook Filling: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add the ground beef, breaking it up as you cook for 2 minutes. Stir in the remaining spice mix and cook until the beef is fully browned, about another 2 minutes. Add refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and salt and pepper to taste. Mix well and cook for 2 more minutes, then remove from heat.
4. Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the filling onto the lower third of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
5. Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the grated cheese on top. Cover the dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro if desired, and serve hot.

Notes

• Note 1: The spice mix can be adjusted to taste, especially the cayenne pepper for desired spiciness.
• Note 2: Tomato passata or canned tomato sauce can be substituted depending on availability.
• Note 3: Draining the black beans reduces excess liquid in the filling for better texture.
• Note 4: Adding enchilada sauce to the filling helps keep it moist and flavorful.
• Note 5: Covering the dish during baking ensures cheese melts evenly without drying out the enchiladas.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: Beef Enchiladas, Mexican Recipe, Ground Beef, Enchilada Sauce, Baked Enchiladas, Comfort Food