Tex-Mex Beef Enchiladas

Tex-Mex Beef Enchiladas

This classic Tex-Mex enchilada recipe features corn tortillas stuffed with seasoned ground beef and smothered in a rich, chile-spiced gravy sauce. An easy and delicious Southwestern favorite!


For the Enchiladas:

  • 12 white corn tortillas
  • 2 cups shredded medium cheddar cheese
  • Oil for frying tortillas
  • 1/2 small onion, diced (optional)

For the Beef Chili Gravy Sauce:

  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 3 1/2 cups unsalted beef broth
  • 4 tbsp all-purpose flour
  • 1 1/2 tsp salt (or to taste)
  • 1 lb ground beef (80/20 lean)
  • 2 tsp ground cumin
  • 2 tsp black pepper
  • 1 1/2 tsp paprika
  • 2 tsp dried oregano
  • 2 tbsp tomato paste
  • 3 tbsp New Mexico chili powder
  • 1 1/2 tsp cayenne pepper


  1. Prepare the Tortillas: Heat oil in a skillet over medium heat. Working in batches, fry corn tortillas for 5 seconds per side until lightly blistered. Drain on paper towels and set aside.
  2. Make the Chili Gravy: In a bowl, whisk together the tomato paste, beef broth, chili powder, paprika, and cayenne until smooth.
  3. In a large skillet over medium heat, heat a drizzle of oil. Sauté the diced onion for 2-3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
  4. Add the ground beef, cumin, oregano, black pepper, and salt. Cook for 7 minutes, breaking up beef with a spoon, until fully browned. Taste and adjust seasoning as needed. Recipe by Ineskohl.info
  5. Push the beef mixture to the outer edges of the pan. In the center, sprinkle in the flour and cook for 1 minute while whisking to make a roux.
  6. Gradually whisk in the broth/seasoning mixture. Bring to a simmer, then reduce heat to medium-low. Allow to gently simmer for 10 minutes, stirring occasionally, until thickened to a gravy consistency.
  7. Assemble the Enchiladas: Preheat oven to 350°F. Spread 1/2 of the chili gravy into the bottom of a 9×13 baking dish.
  8. Fill each tortilla with 2-3 tbsp beef mixture and 1-2 tbsp cheese (plus diced onion if using). Roll up tightly and arrange seam-side down in the baking dish.
  9. Pour remaining chili gravy evenly over the top of the rolled enchiladas. Top with remaining shredded cheese.
  10. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 5 minutes more until cheese is melted.
  11. Serve enchiladas warm with desired toppings like sour cream, guacamole, pico de gallo, etc.


  • Fry tortillas just until lightly blistered and pliable for rolling, about 5 seconds per side.
  • Use 80/20 ground beef for best flavor and moisture in the beef filling.
  • Make the chili gravy sauce ahead and adjust spice level to taste before assembling.
  • Roll enchiladas tightly and arrange seam-side down in baking dish to prevent unrolling.
  • For a saucy dish, use the full amount of chili gravy. For less saucy, reserve some.
  • Cover with foil when baking initially to prevent cheese from browning too quickly.
  • Let enchiladas rest 5 minutes after baking before serving for easier cutting.
  • Top with favorite extras like diced onion, queso fresco, sliced avocado, cilantro.
  • Reheat leftovers covered in oven at 350°F until heated through, about 20 minutes.
  • Freeze assembled unbaked enchiladas for easy future meals. Thaw before baking.

Cooking Notes:

  • For spicier enchiladas, increase the amount of cayenne pepper or use a spicier chili powder.
  • Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.
  • Feel free to substitute ground turkey or chicken for the beef.
  • To make this vegetarian, skip the meat and double the onions/garlic. Add drained canned black beans or sautéed veggie crumbles.

Nutritional Info (per enchilada, based on 12 servings):

Calories: 243

Fat: 15g

Protein: 14g

Carbs: 16g

Fiber: 2g

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