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Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe

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★★★★★

4.6 from 63 reviews

These Beef Enchiladas are a deliciously hearty Mexican-inspired dish featuring seasoned ground beef, black and refried beans, wrapped in tortillas, smothered with a homemade enchilada sauce, and topped with melted cheese. Perfect for a comforting family meal with a balanced blend of spices and savory flavors.

Ingredients

Scale

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 or broth
  • 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g., Hunt’s)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Beef Filling

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped (~1 cup)
  • 1 lb (500g) ground beef (mince)
  • 400g (14 oz) refried beans (1 can, e.g., Old El Paso)
  • 400g (14 oz) black beans, drained (1 can)

Assembly

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

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper. Set the spice mix aside to use later in the beef filling and enchilada sauce.
  2. Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Whisk in the 3 tablespoons of flour and cook for 1-2 minutes to form a roux, stirring continuously. Gradually add the chicken stock while whisking to avoid lumps. Stir in the tomato passata or canned tomato sauce along with salt and pepper. Add half of the prepared spice mix to the sauce. Let it simmer gently for 10-15 minutes until it thickens slightly, then remove from heat.
  3. Cook the Beef Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onion and sauté until softened and translucent, about 5 minutes. Add the ground beef and cook until browned and fully cooked, breaking it up as it cooks. Stir in the remaining half of the spice mix, refried beans, and the drained black beans. Cook for another 5 minutes until heated through and well combined, then remove from heat.
  4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of a baking dish. Lay out the tortillas and spoon a generous amount of the beef and bean filling onto each. Roll up each tortilla tightly and place seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese over the top.
  5. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly and the sauce is heated through.
  6. Serve: Remove from oven and let rest for a few minutes. Garnish with chopped cilantro or coriander leaves if desired. Serve warm and enjoy your hearty beef enchiladas.

Notes

  • Adjust the cayenne pepper in the spice mix to control the spice level according to your preference.
  • Using low sodium chicken broth helps control saltiness in the enchilada sauce.
  • Black beans can be substituted with pinto beans if preferred.
  • If you want a vegetarian version, omit beef and increase beans and seasoning accordingly.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: Beef enchiladas, Mexican recipe, ground beef, enchilada sauce, baked enchiladas, easy Mexican dinner, tortilla recipe

Find it online: https://mjrecipe.com/beef-enchiladas-with-homemade-spice-mix-and-rich-enchilada-sauce-recipe/