Extra spicy filled beef enchiladas topped with homemade enchiladas. My time-saving trick is to use a simple enchilada spice mix in both the sauce and the filling!
This is a favorite recipe from my first book, Dinner, by popular demand!
I love that there are so many beef enchiladas in the world.
It’s simply stuffed with ground beef, then topped with hot sauce and (plenty) cheese. Add peppers, beans, corn and nuts, and sometimes bacon for a tasty pairing. Secret vegetable version (don’t try this on me, I can see them from a mile away).
Ground Ground Enchiladas, Short Ribs.
Today I will tell you.
- A simple homemade hot sauce that makes it better than store-bought;
- Ground beef (ground beef), a full-flavored beef bean filling made with lots of Tex-Mex seasonings, refried beans, and black beans. Beans overloaded? Never! The refried beans add volume while keeping the filling nice and juicy, so we can have big, fatty enchiladas!
What you need for Beef Enchiladas
It’s what goes into my beef enchiladas.
Don’t forget some of these ingredients:
- Roast beans—the “secret ingredient” for real mixed beef, so you can make big, hearty, hearty enchiladas that are as flavorful as they are juicy. I also use it in my chicken enchiladas – works great!
- Black Beans – A little extra and adds texture to the filling. Vegetables are a good addition – especially paprika/chili.
- Homemade Burrito Sauce – made with tomato passata or canned tomato sauce (US, I like Hunts) with lots of Tex-Mex seasonings.
Beef – This is a beef enchilada recipe, so it’s made with ground beef. But pork can be replaced with chicken or turkey!
Here’s my time-saving tip: Season the ground beef and salsa with a spice mix.
How to make Beef Enchiladas
This one has great Tex-Mex seasoning in it! Some of it is used in homemade sauce, the rest is used to make stuffed beef and beans.
TRY THESE ON THE SIDE
- Avocado Corn Salad
- Grilled Corn or try this Mexican Corn
- Daily Slaw
- Broccoli Salad
Pico de Gallo (Authentic Mexican Salsa)
4 4 Beef Enchiladas. “These are the best!” I really hate to say things like. As with all my recipes, what I consider “best” may not be to everyone’s taste, as we all have different palettes.
But the truth is, for me, even after I’ve had more enchiladas than my fair share at Tex-Mex restaurants in the US, I still think these are better.
Much better than mainstream restaurants!