Hamdi Saidani This delicious beef enchilada recipe is a quick and easy family meal packed with bold flavors and hearty ingredients. Inspired by Joanna Gaines, it’s perfect for busy weeknights and uses simple pantry staples like beans, beef, and tortillas. Customize with your favorite cheese and enjoy a warm, comforting dish straight from the oven!
Recipe Ingredients:
Spice Mix
- 1 tsp each onion & garlic powder
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, spiciness)
- Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock / broth , low sodium
- 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts)
- 1/4 tsp each salt and pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, I use Old El Paso)
- 400g / 14oz black beans, drained
Enchiladas
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves , roughly chopped (optional garnish)
How To Make Beef Enchiladas Recipe?
- Prepare the Spice Mix: Mix all the spice mix ingredients in a small bowl and set aside.
- Make the Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir to form a paste. Cook for 1 minute, stirring constantly. Gradually whisk in 500 ml / 2 cups chicken stock, starting with a small amount to form a smooth paste before adding the rest. Add 375 ml / 1 1/2 cups tomato passata, 1/4 tsp salt and pepper, and 2 tbsp spice mix. Cook, whisking frequently, over medium-high heat for 3–5 minutes until thickened to a syrup-like consistency. Remove from heat.
- Cook the Beef Filling: Preheat oven to 180°C / 350°F. Heat 1 tbsp olive oil in a skillet over high heat. Add 2 minced garlic cloves and 1 finely chopped onion, cooking for 2 minutes. Add 500 g / 1 lb ground beef and cook, breaking it apart, for 2 minutes. Stir in the remaining spice mix and cook for 2 more minutes until browned. Add 400 g / 14 oz refried beans, 400 g / 14 oz black beans, and 1/4 cup of the enchilada sauce. Stir well, cook for 2 minutes, and remove from heat.
- Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the filling in the lower third of a tortilla, roll it tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Bake the Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with 150 g / 1 1/2 cups grated cheese. Cover the dish with foil and bake for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Garnish with chopped cilantro (optional) and serve hot.
Recipe Tips:
- Don’t Skip the Spice Mix: The homemade spice mix adds authentic flavor. Make it fresh rather than substituting with pre-made blends for the best taste.
- Thicken the Sauce Correctly: Cook the flour and oil long enough to remove any raw taste before adding the liquid. This step ensures a smooth, flavorful enchilada sauce.
- Prevent Soggy Tortillas: Lightly warm your tortillas before filling to make them more pliable and less likely to tear when rolling.
- Layer the Sauce: Add a small layer of sauce to the baking dish before placing the tortillas. This prevents sticking and keeps the enchiladas moist.
- Use Melting Cheese: Opt for cheese like Monterey Jack, cheddar, or mozzarella for the perfect gooey topping that melts beautifully and adds extra flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover beef enchiladas cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
- Freeze: Allow the enchiladas to cool completely, then transfer them to a freezer-safe container or wrap them tightly in foil. Freeze for up to 3 months.
- Reheat: Place the enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2–3 minutes, checking and stirring as needed.
Check out More Recipes:
Joanna Gaines Beef Enchiladas
Description
This delicious beef enchilada recipe is a quick and easy family meal packed with bold flavors and hearty ingredients. Inspired by Joanna Gaines, it’s perfect for busy weeknights and uses simple pantry staples like beans, beef, and tortillas. Customize with your favorite cheese and enjoy a warm, comforting dish straight from the oven!
Ingredients
Beef
Enchiladas
Instructions
- Prepare the Spice Mix: Mix all the spice mix ingredients in a small bowl and set aside.
- Make the Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir to form a paste. Cook for 1 minute, stirring constantly. Gradually whisk in 500 ml / 2 cups chicken stock, starting with a small amount to form a smooth paste before adding the rest. Add 375 ml / 1 1/2 cups tomato passata, 1/4 tsp salt and pepper, and 2 tbsp spice mix. Cook, whisking frequently, over medium-high heat for 3–5 minutes until thickened to a syrup-like consistency. Remove from heat.
- Cook the Beef Filling: Preheat oven to 180°C / 350°F. Heat 1 tbsp olive oil in a skillet over high heat. Add 2 minced garlic cloves and 1 finely chopped onion, cooking for 2 minutes. Add 500 g / 1 lb ground beef and cook, breaking it apart, for 2 minutes. Stir in the remaining spice mix and cook for 2 more minutes until browned. Add 400 g / 14 oz refried beans, 400 g / 14 oz black beans, and 1/4 cup of the enchilada sauce. Stir well, cook for 2 minutes, and remove from heat.
- Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the filling in the lower third of a tortilla, roll it tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Bake the Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with 150 g / 1 1/2 cups grated cheese. Cover the dish with foil and bake for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Garnish with chopped cilantro (optional) and serve hot.
Notes
- Don’t Skip the Spice Mix: The homemade spice mix adds authentic flavor. Make it fresh rather than substituting with pre-made blends for the best taste.
- Thicken the Sauce Correctly: Cook the flour and oil long enough to remove any raw taste before adding the liquid. This step ensures a smooth, flavorful enchilada sauce.
- Prevent Soggy Tortillas: Lightly warm your tortillas before filling to make them more pliable and less likely to tear when rolling.
- Layer the Sauce: Add a small layer of sauce to the baking dish before placing the tortillas. This prevents sticking and keeps the enchiladas moist.
- Use Melting Cheese: Opt for cheese like Monterey Jack, cheddar, or mozzarella for the perfect gooey topping that melts beautifully and adds extra flavor.
Joanna Gaines Beef Enchiladas
