Beef Enchiladas with Spicy Tomato Sauce Recipe

If you’re craving a comfort meal that bursts with flavor and a little kick, let me share my absolutely favorite Beef Enchiladas with Spicy Tomato Sauce Recipe. This dish is a personal go-to for cozy dinners and I promise, once you try it, you’ll see why it’s so beloved in my kitchen. The blend of juicy beef, beans, melty cheese, and that spicy tomato sauce is nothing short of fan-freaking-tastic, and it’s easier to make than you’d think!

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Ingredients You’ll Need

The magic really starts with the spice mix and fresh aromatics. I love keeping most of these ingredients on hand, so whenever craving hits, these Beef Enchiladas with Spicy Tomato Sauce come together super quickly.

• Onion & Garlic Powder: These powders blend perfectly into the spice mix, adding depth without extra chopping.
• Cumin Powder, Paprika & Dried Oregano: The holy trinity of Mexican flavor that makes the sauce and filling pop.
• Cayenne Pepper (optional): Add according to your heat preference—start small and build up.
• Olive Oil: For sautéing and sauce base, goes without saying, quality matters here.
• Flour (all-purpose): Thickens that spicy tomato sauce to the luscious texture we all love.
• Chicken Stock / Broth (low sodium): Keeps the sauce flavorful and not too salty.
• Tomato Passata or Canned Tomato Sauce: I prefer passata for its freshness, but a good-quality canned sauce works perfectly too.
• Salt & Pepper: Simple but essential, adjust to taste.
• Fresh Garlic Cloves & Onion (finely chopped): These aromatics brighten the filling with a savory punch.
• Ground Beef: I use 80/20 lean-to-fat ratio for juiciness without greasiness.
• Refried Beans: This is a trick I discovered to add creaminess and extra flavor to the filling.
• Black Beans (drained): Adds a nice texture contrast and boosts fiber.
• Tortillas (or burrito wraps): Soft and pliable, so they roll easily without cracking.
• Grated Melting Cheese: Monterey Jack or cheddar are my favorites, and I never skimp on this—more cheese = more happiness.
• Cilantro / Coriander Leaves (optional): For that fresh, herby finish you’ll notice right away.

Variations

I’m all about making recipes your own, and I love how this Beef Enchiladas with Spicy Tomato Sauce Recipe is super flexible. Whether you want to dial up the heat, switch up the protein, or keep it vegetarian, it all works beautifully.

• Swap Ground Beef for Chicken or Turkey: I’ve done this when I wanted a lighter version, and the spice mix adapts perfectly to poultry.
• Vegetarian Version: Using extra beans and adding sautéed mushrooms gave me a satisfying meatless filling that fooled even the biggest carnivores in my family.
• Extra Heat Twist: Adding fresh jalapeños or a splash of chipotle sauce to the filling really ups the spice game — perfect for heat lovers.
• Dairy-Free Option: Hold the cheese or swap for a plant-based alternative, and I promise the enchiladas still sing with flavor.

How to Make Beef Enchiladas with Spicy Tomato Sauce Recipe

Step 1: Make the Spice Mix

Start by mixing together the onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper (if using). This combo is the flavor powerhouse behind the filling and sauce, so be sure to blend evenly and set it aside. I like prepping this mix ahead when I’m planning to make enchiladas later in the week — it saves time and smells amazing just sitting there.

Step 2: Prepare the Spicy Tomato Sauce

Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sprinkle in the flour and stir constantly to make a roux, cooking it for about 1-2 minutes until it turns a light golden color—this step helps thicken the sauce. Then slowly whisk in your chicken stock to avoid lumps. Add the tomato passata (or canned tomato sauce), half of your spice mix, salt, and pepper. Simmer gently for 15-20 minutes to let those flavors meld and the sauce thicken — it should coat the back of a spoon beautifully when ready.

Step 3: Cook the Beef Filling

In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant, about 4-5 minutes. Toss in the ground beef, breaking it up with a spoon, and cook until browned and cooked through — no pink remaining. Stir in the refried beans, black beans, and the remaining spice mix. Mix well until everything is warmed and combined, then take it off the heat. This filling is rich, juicy, and bursting with flavor — I always sneak a spoonful while cooking!

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of the spicy tomato sauce on the bottom of your baking dish to prevent sticking. Warm the tortillas briefly in the microwave or in a dry skillet to make them pliable. Spoon a generous amount of the beef and bean filling into each tortilla, sprinkle some cheese on top, then roll them up tightly. Place each rolled tortilla seam-side down in the dish. Pour the remaining sauce evenly over the top, then sprinkle with the remaining cheese. Trust me, don’t skimp on the cheese — it’s the melty glue that holds it all together.

Step 5: Bake and Serve

Bake your assembled enchiladas in the preheated oven for 20 minutes, until the cheese is bubbly and golden. Let them rest for a few minutes before serving — this helps everything set and makes rolling them onto plates easier. Serve with freshly chopped cilantro for that bright, fresh contrast. You’ll love how the spicy tomato sauce and melty cheese come together in every bite.

How to Serve Beef Enchiladas with Spicy Tomato Sauce Recipe

Garnishes

I love topping these enchiladas with a handful of fresh cilantro — it adds that citrusy brightness that cuts through the richness. A dollop of sour cream or Greek yogurt on the side also works wonders. Sometimes I even throw on some sliced avocado or a squeeze of lime for that extra wow factor.

Side Dishes

My go-to sides when serving these beef enchiladas include Mexican-style rice and a simple green salad with a zesty lime dressing. Alternatively, some chipotle black beans or corn on the cob complement the dish beautifully without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to bake the enchiladas in individual ramekins, then garnish each with a swirl of sour cream and a sprinkle of cotija cheese and fresh herbs. It adds a fancy touch that guests always appreciate. You could also serve as a stacked “enchilada tower” layered with sauce and cheese — fun and visually impressive!

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge, and honestly, they taste even better the next day once all the flavors have melded further. Just remember to refrigerate within two hours of cooking to keep things safe and fresh.

Freezing

This Beef Enchiladas with Spicy Tomato Sauce Recipe freezes beautifully! I assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze before baking. Then I bake from frozen, adding extra time—usually about 40-45 minutes—and uncover near the end to brown the cheese.

Reheating

When reheating leftovers, I cover with foil and warm in a 350°F oven until heated through, about 20 minutes. Microwaving works too if you’re short on time, but the oven keeps the edges from drying out and keeps cheese melty.

FAQs

Final Thoughts

This Beef Enchiladas with Spicy Tomato Sauce Recipe is one of those dishes that I love sharing because it feels like a warm hug on a plate. It’s hearty, satisfying, and full of flavor — exactly what you want when you’re craving comfort food that feels special. Whether you’re cooking for family, friends, or just treating yourself, I genuinely think you’ll enjoy this recipe as much as we do in my home. So grab those ingredients, get cooking, and prepare for some serious yum.

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