Mexican Beef Enchiladas

Total Time
Prep 35 mins
Cook 25 mins

A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.

Ingredients Nutrition


  2. Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
  3. Stir in undrained kidney beans.
  5. Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
  6. Stir flour into garlic/onion/oil until smooth.
  7. Stir in tomato puree, vinegar and dissolved bouillon cube broth.
  8. Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
  9. Add chiles, cumin, salt and pepper.
  10. Simmer, uncovered and stirring occasionally, about 5 minutes.
  12. Preheat oven to 350F and spray your pan with cooking spray.
  13. Place about 1/3 cup filling in center of each tortilla; roll up.
  14. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
  15. Pour tomato sauce over all and sprinkle with cheese.
  16. Bake 25 minutes.
  17. NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
  18. Reheat slightly to serve.


Most Helpful

Excellent enchiladas Molly! I used lean ground beef, and water instead of tequila. The sauce was a great sauce, and very tasty. My kids loved these and request that I make them at least once a month, so I am adding it to my regulars! This is the best beef enchilada recipe I have tried so far, and I have a feeling it would be hard to beat!

**Angie** February 18, 2009

This was really great. I just loved the Enchilada sauce. I pureed it and used chicken base since I didn't have beef bouillon --still tasted delicious. I also used chicken thighs and refried beans instead of ground chuck with flour tortillas since we prefer those over corn and everyone loved it. Thanks for sharing!

Monica in PA November 28, 2006

My family and I enjoyed this very much. I did make some additions to the recipe, I added a can of rotel tomatoes for the sauce, and a couple of chipotle peppers in adobo sauce to the meat. Thanks!

Liara June 27, 2005

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