These ground beef enchiladas are made with a homemade enchilada sauce, stuffed with Mexican ground beef and loaded with plenty of cheese!
If you’re looking for an epic enchilada recipe then look no further. These are a perfect hearty dinner and great to prep ahead of time. Follow me…
Homemade Enchilada Sauce
Step away from the store bought enchilada sauce. I repeat, step away from the store bought enchilada sauce 🤪 All jokes aside enchilada sauce is WAY too easy not to make. It’s great to prep ahead of time and I bet you’ve already got half the ingredients on hand.
Red Enchilada Sauce
Enchilada sauce typically comes in the ‘red’ or ‘green’ variety. Today we’re going red. To make the base of the sauce you’re essentially making a roux, which will help thicken the sauce. However instead of using your regular butter, flour and milk, you’ll use oil, flour and stock.
I.e. Tomato Paste. This will not only give you that gorgeous colour, but it also offers a nice base flavour for the sauce. One tip is to ensure you fry off the tomato puree. This will take the ‘bite’ out of it and ever-so-slightly sweeten it. So, once you stir the flour into the oil, stir in the tomato puree and fry before whisking in the stock.
This gives the bulk of the flavour. Chilli powder tends to be quite mild, so you can use up to 4 tbsp. But absolutely make sure it’s regular mild chilli powder NOT cayenne pepper.
Process shots: heat oil (photo 1), stir in flour (photo 2), add tomato puree (photo 3), stir into paste (photo 4), gradually whisk in stock (photo 5), add seasoning (photo 6), simmer until able to coat the back of a spoon (photo 7).
Ground Beef Enchilada Filling
The beef filling again is very simple. I usually go for beef that’s around 12% fat – that way you get a nice bit of fatty flavour, but it doesn’t turn out too greasy. Alongside the beef and spices, I throw in some red pepper, onion and garlic.
I prefer my enchilada filling on the slightly dryer side, just to keep it contrasted against the sauce/wet outside. However, if you like your enchiladas extra saucy then stir some enchilada sauce through the beef. That or you could add in beef stock and cornstarch/cornflour.
What else can I add to the beef filling?
To make them extra spicy you could add jalapeños, to bulk everything out a bit more consider adding black beans.
Process shots: fry pepper, onion and garlic in oil (photo 1), add beef (photo 2), break up and brown (photo 3), stir in seasoning (photo 4).
How to wrap enchiladas
Traditionally you’d want to spread your filling over 1/3 of the tortilla and roll the wrap AROUND the filling. Here I spread the filling across the whole tortilla and then roll it that way. It doesn’t make a huge difference, but I find it helps the enchiladas from collapsing too much.
These will not only add flavour, they’ll not only stop the filling from drying out, but they’ll all keep everything in tact. Highly recommend adding these – you’ll find them in most mainstream stores.
Because why only put cheese on top of enchiladas when you can stuff cheese through the centre? 🤣 Here I sprinkle a pinch of Mexican cheese blend in the centre, you know, just to be extra.
Process shots: lay tortilla flat (photo 1), spread refried beans (photo 2), add beef (photo 3), add cheese (photo 4), roll (photo 5).
Baked Beef Enchiladas
To kick things off you’ll want to pour around 1/3 of your enchilada sauce into the base of the dish. You’ll also want to pour a little in between each enchilada and between the outside enchiladas and the pan, just to stop everything from sticking together.
From there it’s just a case of pouring over the rest of your sauce, sprinkling over infinite amounts of cheese and popping in the oven until golden and delicious.
What cheese to use for enchiladas?
In reality you can use most ‘melty’ cheeses. As mentioned earlier, I use Mexican cheese blend in the centre, and here I top with cheddar. Monterey Jack also works nicely!
Process shots: pour sauce in dish (photo 1), stuff in enchiladas (photo 2), pour over more sauce (photo 3) top with cheese and bake (photo 4).
Serving Beef Enchiladas
Once they’re fresh out the oven I go in with a good sprinkling of fresh coriander/cilantro. From there I usually serve individual portions with the following toppings:
- Sour Cream
- Spring Onion
- Lime Wedges (optional)
Can I prep these ahead of time?
I don’t recommend prepping them fully because they’ll go soggy, but you can definitely make the sauce and roll the enchiladas in advance, which actually make up the bulk of prep!
And there we have it! All my top tips for the most glorious ground beef enchiladas.
For more similar recipes check out these beauties too:
Delicious Tex Mex Recipes
- Chicken Fajita Nachos
- Sweet Potato Black Bean Quesadillas
- Chipotle Chicken Taquitos
- Mini Burrito Tortilla Cups
- ALL TEX MEX RECIPES
Alrighty, let’s tuck into the full recipe for these beef enchiladas shall we?!
How to make Beef Enchiladas (Full Recipe & Video)
Ground Beef Enchiladas
- 11" x 14" Baking Dish
- Large Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Cheese Grater
- Plastic Spatula/Turner
Ingredients (check list):
- 3 cups / 750ml Chicken Stock (preferably low sodium to give you more control over the saltiness)
- 3 tbsp Tomato Puree (Tomato Paste in US)
- 3 tbsp Vegetable Oil
- 3 tbsp Flour
- 1 - 4 tbsp Chilli Powder to spice preference (see notes)
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp EACH: Garlic Powder, Onion Powder
- Salt & Pepper, to taste
- 1lb / 500g Ground Beef (10-12% works great)
- 1 medium White Onion, finely diced
- 1 medium Red Pepper, finely diced
- 2 cloves of Garlic, minced/finely diced
- 2 tsp EACH: Paprika, Cumin
- 1 tsp Oregano
- Salt & Pepper, to taste (season meat well)
- 8x 6"-7" Tortilla Wraps, warmed in microwave
- 1x 14oz/400g can of Refried Beans
- 1 - 1.5cups / 100-150g Mexican Cheese Blend, to stuff inside (or cheese of choice)
- 2 - 2.5cups / 200-250g Monterey Jack or Cheddar, to top (or cheese of choice)
- Sour Cream
- Avocado, diced
- Fresh Tomato, diced
- Green/Spring Onion, finely sliced
- Fresh Coriander/Cilantro, finely diced
- Lime Wedges (optional)
- In a large pan or pot over medium heat add 3 tbsp oil. Once hot, stir in 3 tbsp flour. Stir in 3 tbsp tomato puree and fry it off for a couple of minutes. By now a paste should form and at this point very gradually begin adding in your stock, whisking as you go to avoid any lumps forming.
- Once you've added the stock, season with 1-4 tbsp chilli powder, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp each onion & garlic powder and salt & pepper to taste. Take off heat and pour into jug to one side.
- In a pan over medium heat add a drizzle of oil, then add in onion, red pepper and garlic. Fry until it all softens and begins to brown, then add in beef. Break up with a wooden spoon and fry until brown.
- Add in 2 tsp paprika and cumin, 1 tsp oregano and salt & pepper to taste (season well). Give it a good stir then place to one side. You can add in some enchilada sauce if you like a saucier filling.
- Divide refried beans among your tortilla wraps and evenly spread over one side. Top with beef and a pinch of cheese. Here I use Mexican Cheese blend, you don't needed too much, most of the cheese goes on top. Roll up wraps then place to one side.
- Spread 1/3 of your enchilada sauce in a 11" x 14" baking dish, then place in your enchiladas. Pour the rest of your sauce over the top. Make sure there's sauce in between enchiladas and between the ones touching the pan, just so the don't stick. Sprinkle over cheese then bake in the oven at 356F/180C for 25-30mins or until the cheese goes golden and gooey on top with the sauce bubbling.
- Sprinkle over coriander/cilantro whilst in the pan, then serve up individual portions with desired toppings!
Quick 1 min demo!
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