Easy & Flavorful Beef Enchilada Recipe – Homemade & Authentic
This easy beef enchilada recipe features soft tortillas filled with seasoned ground beef, smothered in a rich homemade enchilada sauce, and topped with melted cheese. It’s the perfect comforting Mexican dish for a weeknight dinner or a special occasion! Serve with Mexican rice, refried beans, or guacamole for a complete meal.
Equipment
- Large skillet
- Cutting board & knife
- Mixing bowls
- Wooden spoon
- 9x13-inch baking dish
- Aluminum foil
- Measuring cups & spoons
Ingredients
- For the Beef Filling:
- 1 lb 450g ground beef (80/20 recommended)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup canned black beans optional
- 1/2 cup corn kernels optional
- 1 cup shredded cheddar or Mexican cheese blend
- For the Homemade Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 cups chicken or beef broth
- 1 cup tomato sauce
- Salt & pepper to taste
- Other Ingredients:
- 8 medium flour or corn tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro chopped (for garnish)
Instructions
- 1️⃣ Make the Enchilada Sauce:
- Heat vegetable oil in a saucepan over medium heat.
- Stir in flour and chili powder to create a roux, cooking for 1 minute.
- Add garlic powder, onion powder, cumin, and oregano, stirring well.
- Gradually pour in broth and tomato sauce, whisking continuously.
- Bring to a simmer and cook for 5 minutes until thickened. Season with salt & pepper to taste. Set aside.
- 2️⃣ Prepare the Beef Filling:
- Heat a large skillet over medium-high heat.
- Add ground beef, breaking it apart as it browns. Drain excess grease if needed.
- Stir in chopped onions and garlic, cooking until softened.
- Add chili powder, cumin, paprika, salt, and black pepper, stirring well.
- If using, add black beans and corn, mixing well.
- Remove from heat and stir in 1 cup of shredded cheese. Set aside.
- 3️⃣ Assemble the Enchiladas:
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
- Place a tortilla on a flat surface and spoon about 1/4 cup of beef filling into the center.
- Roll it up tightly and place seam-side down in the dish. Repeat with all tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- 4️⃣ Bake the Enchiladas:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
- 5️⃣ Garnish & Serve:
- Sprinkle with fresh cilantro and serve with sour cream, avocado, or lime wedges.
Notes
Spicier Version: Add diced jalapeños or chipotle peppers to the beef filling.
Creamier Option: Mix 4 oz of cream cheese into the beef filling.
Make-Ahead Tip: Assemble the enchiladas a day before, cover, and refrigerate. Bake when ready.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze assembled enchiladas (without cheese) for up to 3 months. Thaw overnight and bake as directed.
Creamier Option: Mix 4 oz of cream cheese into the beef filling.
Make-Ahead Tip: Assemble the enchiladas a day before, cover, and refrigerate. Bake when ready.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze assembled enchiladas (without cheese) for up to 3 months. Thaw overnight and bake as directed.