There’s something uniquely satisfying about sliding a dish of homemade beef enchiladas out of the oven. The cheese is gloriously melty and bubbling, the rich, tomatoey sauce has seeped into every corner, and the aroma of cumin, chilli, and savoury beef fills the kitchen. It’s a meal that feels both special and incredibly comforting. I’ve been making this for over 7 years, and it never disappoints, evolving slightly each time until it reached the version I’m sharing with you today. This isn’t just about wrapping filling in a tortilla; it’s about building layers of deep, nuanced flavour that come together in the oven.

Unlike some recipes that can feel a bit one-note, this beef enchiladas recipe focuses on a robust, homemade enchilada sauce that truly makes the dish sing. We simmer tomatoes with onions, garlic, and a careful blend of spices to create a sauce that’s tangy, smoky, and just a little bit spicy. It’s the perfect partner for the well-seasoned beef mince filling. This is a brilliant dish for a relaxed weekend dinner or when you have friends over. It takes a little bit of assembly, but the process is straightforward, and the result is always worth the effort. It’s a hearty, satisfying meal that always gets compliments.

Recipe Overview

This recipe guides you through creating delicious beef enchiladas from scratch, with a flavourful beef filling and a rich, homemade red sauce. After testing this recipe five times, I finally got the sauce consistency just right—it’s thick enough to coat the tortillas beautifully but won’t make them soggy during baking. Expect a deeply savoury dish with a hint of smokiness and a wonderfully cheesy topping.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4 people (makes 8 enchiladas)
• Difficulty: Medium

Why You’ll Love This Beef Enchiladas Recipe

• Genuine Flavour: We build flavour at every stage. The beef is browned properly for a savoury depth, and the homemade sauce uses smoked paprika and a touch of cocoa powder for a complex, authentic-tasting result that’s worlds away from shop-bought jars.
• Ready in Under an Hour: From starting the onions to pulling the finished dish from the oven, the whole process takes about 50 minutes, making it achievable for a weeknight if you’re organised.
• Flexible Recipe: You are in complete control. Dial the chilli powder up or down to suit your family’s taste. You can also bulk out the beef filling with black beans or corn to make the mince go further.
• Great for a Casual Dinner: This works beautifully for a Friday night family meal or a casual get-together with friends. You can even assemble it ahead of time and just bake it when you’re ready to eat.
• Family Tested: My entire family adores this dish. My teenage son, who is usually a picky eater, always asks for seconds, which is the highest praise in our house!

Beef Enchiladas

⏱️ 20 min prep  •  🍳 50 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, readily available ingredients. I find that using a good quality beef mince with around 15-20% fat gives the best flavour and texture, as the fat renders down and keeps the filling moist. For the smoked paprika, I really like the La Chinata brand for its genuinely smoky flavour.

• For the Enchilada Sauce:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g tin of chopped tomatoes
• 250ml beef or vegetable stock
• 2 tbsp tomato purée
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chilli powder (or to taste)
• 1/4 tsp cocoa powder (my secret ingredient for depth!)
• Salt and freshly ground black pepper

• For the Beef Filling & Assembly:
• 1 tbsp vegetable oil
• 500g beef mince (15-20% fat)
• 1 medium onion, finely chopped
• 1 green pepper, deseeded and finely chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 medium corn or flour tortillas
• 200g mature Cheddar cheese, grated
• Fresh coriander, soured cream, and sliced red onion to serve (optional)

Kira’s Tip: Don’t skip the cocoa powder in the sauce! It might sound odd, but it doesn’t make the sauce sweet. Instead, it adds a wonderful, subtle richness that balances the acidity of the tomatoes, similar to its role in a classic chilli con carne.

How to Make Beef Enchiladas

The process involves three main parts: making the sauce, cooking the filling, and then assembling everything before baking. We’ll get the sauce simmering first so its flavours can meld while we prepare the beef.

1. Start the Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Sauce: Stir in the smoked paprika, cumin, oregano, chilli powder, and cocoa powder. Cook for 30 seconds until the spices release their aroma. Add the chopped tomatoes, beef stock, and tomato purée. Season with salt and pepper, bring to a simmer, then reduce the heat and let it gently bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly.
3. Cook the Beef Filling: While the sauce simmers, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it’s nicely browned all over. According to the Food Standards Agency, ensuring mince is cooked until steaming hot and brown throughout is crucial. Drain off any excess fat.
4. Finish the Filling: Add the chopped onion and green pepper to the frying pan with the beef. Cook for 5-6 minutes until the vegetables have softened. Stir in the ground cumin and salt. Add about 120ml (around half a cup) of your prepared enchilada sauce to the beef mixture and stir to combine. This makes the filling moist and flavourful.
5. Prepare for Assembly: Preheat your oven to 200°C (180°C fan). Pour a thin layer of the remaining enchilada sauce into the bottom of a large baking dish (approx. 20x30cm). This prevents the enchiladas from sticking.
6. Warm the Tortillas: This step is key to prevent tearing. What works best for me is to warm the tortillas one by one in a dry, hot frying pan for about 15 seconds per side until they are soft and pliable. You can also wrap them in a damp tea towel and microwave for 30-40 seconds.
7. Assemble the Enchiladas: Lay a warm tortilla on a clean surface. Spoon about one-eighth of the beef mixture in a line down the centre. Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them tightly in the dish.
8. Bake to Perfection: Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top. Let it rest for 5 minutes before serving.

Tips From My Kitchen

• Don’t Rush the Browning: Take the time to properly brown the beef mince. Don’t overcrowd the pan; do it in two batches if necessary. This creates a deep, savoury flavour base through the Maillard reaction that you just can’t get if you simply steam the meat.
• The Secret Tortilla Step: I learned that to stop tortillas from going soggy, you can very briefly fry them in a little hot oil for about 10 seconds per side before filling. This creates a slight barrier against the sauce. While I often use the dry pan method for speed, this is a great technique for extra protection.
• Make-Ahead Magic: You can prepare the enchilada sauce and the beef filling up to two days in advance and store them in separate airtight containers in the fridge. You can also fully assemble the enchiladas (without baking) up to 24 hours ahead. Just cover the dish tightly and refrigerate. You may need to add 5-10 minutes to the baking time.
• Storing Leftovers: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and bake at 180°C (160°C fan) for 15-20 minutes until heated through.

Common Mistakes to Avoid

• Overcrowding the Pan: When you add too much mince to the pan at once, the temperature drops, and the meat steams in its own juices instead of browning. To get that lovely deep flavour, use a large pan and, if necessary, brown the beef in two separate batches.
• Using Cold Tortillas: Trying to roll cold, stiff tortillas straight from the packet is a recipe for disaster—they will almost certainly crack and tear. Always take a minute to warm them through to make them soft and pliable before you start filling.
• Skipping the Rest Time: It’s tempting to dive straight in once the dish comes out of the oven, but letting the enchiladas rest for at least 5 minutes is essential. This allows the filling and sauce to set slightly, so they hold their shape much better when you serve them.

Delicious Variations to Try

One of the best things about this beef enchiladas recipe is how easily you can adapt it. While it’s wonderful as is, sometimes it’s fun to switch things up. It’s certainly a more versatile dish than my classic Meatloaf With Stove Top Stuffing Recipe!

• Spicy Version: For those who like more heat, add one finely chopped fresh jalapeño along with the onion and pepper in the filling. You could also increase the chilli powder in the sauce or add a pinch of cayenne pepper.
• Vegetarian Option: Swap the beef mince for two 400g tins of black beans (rinsed and drained) and 200g of sweetcorn. Sauté the onion and pepper as directed, then add the beans, corn, and spices and mash slightly before mixing with the sauce.
• Different Protein: This recipe works wonderfully with other proteins. Try using leftover shredded roast chicken, pulled pork, or even turkey mince for a lighter alternative.

What to Serve With Beef Enchiladas

These enchiladas are a complete meal on their own, but a few simple sides can elevate them further. I like to serve them with toppings and sides that provide a fresh, cooling contrast to the rich, savoury main.

• Coriander-Lime Rice: A simple white or brown rice stirred through with freshly chopped coriander and a generous squeeze of lime juice. It’s the perfect, zesty accompaniment to soak up any extra sauce.
• Simple Avocado Salad: A bowl of diced avocado, cherry tomatoes, and red onion, dressed simply with lime juice and a pinch of salt. It adds a creamy, fresh element to the plate.
• Toppings Bar: Set out small bowls of soured cream or Greek yoghurt, guacamole, pickled red onions, and extra fresh coriander so everyone can customise their own plate.
• Drink Pairing: A cold Mexican lager like Corona or Modelo cuts through the richness beautifully. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Beef Enchiladas

Hearty beef enchiladas rolled in soft tortillas, smothered in a rich, homemade smoky tomato sauce, and baked under a layer of melted cheddar cheese.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 755

Ingredients Method Notes

Ingredients

  

For the Enchilada Sauce

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 400 g tin of chopped tomatoes
• 250 ml beef or vegetable stock
• 2 tbsp tomato purée
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chilli powder or to taste
• 1/4 tsp cocoa powder my secret ingredient for depth!
• Salt and freshly ground black pepper

For the Beef Filling & Assembly

• 1 tbsp vegetable oil
• 500 g beef mince 15-20% fat
• 1 green pepper deseeded and finely chopped
• 1/2 tsp salt
• 8 medium corn or flour tortillas
• 200 g mature Cheddar cheese grated
• Fresh coriander soured cream, and sliced red onion to serve (optional)

Method

 

1. Start the Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Sauce: Stir in the smoked paprika, cumin, oregano, chilli powder, and cocoa powder. Cook for 30 seconds until the spices release their aroma. Add the chopped tomatoes, beef stock, and tomato purée. Season with salt and pepper, bring to a simmer, then reduce the heat and let it gently bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly.
3. Cook the Beef Filling: While the sauce simmers, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it's nicely browned all over. According to the Food Standards Agency, ensuring mince is cooked until steaming hot and brown throughout is crucial. Drain off any excess fat.
4. Finish the Filling: Add the chopped onion and green pepper to the frying pan with the beef. Cook for 5-6 minutes until the vegetables have softened. Stir in the ground cumin and salt. Add about 120ml (around half a cup) of your prepared enchilada sauce to the beef mixture and stir to combine. This makes the filling moist and flavourful.
5. Prepare for Assembly: Preheat your oven to 200°C (180°C fan). Pour a thin layer of the remaining enchilada sauce into the bottom of a large baking dish (approx. 20x30cm). This prevents the enchiladas from sticking.
6. Warm the Tortillas: This step is key to prevent tearing. What works best for me is to warm the tortillas one by one in a dry, hot frying pan for about 15 seconds per side until they are soft and pliable. You can also wrap them in a damp tea towel and microwave for 30-40 seconds.
7. Assemble the Enchiladas: Lay a warm tortilla on a clean surface. Spoon about one-eighth of the beef mixture in a line down the centre. Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them tightly in the dish.
8. Bake to Perfection: Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top. Let it rest for 5 minutes before serving.

Notes

Serve immediately with optional toppings like fresh coriander, soured cream, and sliced red onion. These are best eaten fresh but leftovers can be refrigerated for up to 3 days.

I really hope this recipe brings a little bit of joy to your kitchen table. There’s nothing better than sharing a meal like this, made with care, with the people you love. It’s a dependable, flavour-packed dish that we come back to time and time again. If you try these beef enchiladas, please let me know how they turned out in the comments below – I love hearing from you!

Happy cooking,
Kira