Tex Mex-Style Beef & Bean Enchiladas

by Shawnda on May 30, 2007

in Beef,Cinco de Mayo,Mexican & TexMex

Beef & Bean Enchiladas

Growing up, Mexican food night meant Mom’s Beef and Bean Enchiladas with Dad’s Spicy Nachos. I’ve always left enchilada duty to my mom since she made them so well. Fajitas – now those are my specialty!

Never far from the back of my mind has been a recipe for homemade chili gravy, posted by Lisa at Homesick Texan earlier this year. Chili gravy truly is what “makes” Tex-Mex. It’s why my husband and I left a Mexican restaurant on an out-of-state ski trip still hungry (that never happens, I promise) – the tomato sauce they served us on top of our enchiladas just didn’t taste the same.

I whipped up several dishes while my mom was recovering from surgery and since enchiladas are most definitely a house favorite, I had the perfect opportunity to give the recipe a whirl. The deep, dark chili sauce was a fantastic homemade addition to the dish. I hear it got a big thumbs-up, even from my brother :)

Tex Mex-Style Beef & Bean Enchiladas

Tex Mex style beef and bean enchiladas topped with a classic, homemade chili gravy.

Ingredients

  • For the chili gravy:
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 Tbsp chili power
  • 2 cups chicken broth
  • For the enchilada filling:
  • 20 small flour tortillas
  • 1 Tbsp olive or vegetable oil
  • 1/2 medium yellow onion, chopped
  • 1 clove garlic
  • 1 lb lean ground beef
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 14 oz can refried beans
  • 2 cups monterrey jack, shredded

Instructions

  1. Heat the oil in a skillet over medium-high heat. Whisk in the flour and continue stirring for 3-4 minutes until the roux is light brown.
  2. Add the pepper, salt, garlic, cumin, oregano, and chili powder and continue to cook for 1 more minute, constantly stirring
  3. Add broth slowly, stirring while the sauce thickens.
  4. Turn heat to low, let simmer for 15 minutes, and make the enchilada filling.
  5. Add 1 Tbsp oil to a skillet and heat over medium-high.
  6. Add ground beef to the pan, breaking up with a spoon or your hands and cook thoroughly. Drain excess grease from the meat and set the meat aside.
  7. Heat 1 Tbsp oil in the same skillet and add onions, cooking until softened.
  8. Add garlic and cook 1 minute more.
  9. Return cooked beef to the pan and stir in chili powder and cumin.
  10. Stir in the refried beans and 1/2 can of water. Stir until smooth and cook until bubbly.
  11. Put 1/2 cup of chili gravy into a 9x13 baking pan and spread it evenly.
  12. Add 1/4-1/3 cup beef mixture to the center of a tortilla and top with a pinch of cheese. Roll up and place seam-side down in the pan.
  13. Repeat until all the beef mixture is used. Pour remaining chili gravy over the enchiladas and top with remaining cheese.
  14. Bake 12-15 minutes in the oven, until cheese is melted and bubbly.

Notes

Yields: 10 servings

Enchiladas from Mom, Chili Gravy from The Homesick Texan

Estimated time: 35 minutes

{ 12 comments… read them below or add one }

1 TexanNewYorker May 30, 2007 at 3:05 pm

Oh, Lisa’s chili gravy is TO DIE FOR. So glad you went with a simple recipe that really showcases her sauce. I always make my enchiladas with corn tortillas, but this looks so yummy I’m now craving Mexican.

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2 Chris May 30, 2007 at 6:34 pm

I have never been a huge fan of enchiladas, but this posting is tuggin’ at me! :) Looks tasty.

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3 Holler May 30, 2007 at 7:16 pm

I usually have my veggie chilli on tortillas with sour cream, salad
leaves and grated cheddar, but I am going to turn it into enchiladas next time and try the chilli gravy you suggested!

Reply

4 Holler May 30, 2007 at 7:20 pm

I usually have my veggie chilli on flour tortillas
with sour cream, salad leaves and grated cheddar
cheese. Next time I make it I am going to convert it into enchiladas and try the chilli gravy you suggested, I will let you know how I get on!

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5 Cheryl May 31, 2007 at 8:12 am

I just had Mexican last night for dinner. Yours look so much better than what I had at this crappy little place. Do you take reservations?

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6 Kristen May 31, 2007 at 9:21 am

Oh my…this looks delicious!

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7 Nina Roux May 31, 2007 at 11:59 am

Thanks for your comment! By the way, I’m a newly-wed myself, and am using all my new utensils. And I’ve completely let myself go since last July. It’s all the blog’s fault!

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8 Lisa (Homesick Texan) May 31, 2007 at 2:06 pm

Glad you enjoyed the chili gravy! I also like to mix ground beef with refried beans, it makes the meat almost creamy. Beautiful photo! I’m starving and want some NOW!

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9 Cynthia May 31, 2007 at 2:09 pm

Whril away my friend. Glad it came out well.

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10 JennDZ - The Leftover Queen June 2, 2007 at 3:22 pm

These looks delicious!

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11 Michelle February 21, 2008 at 11:07 am

i’m so glad we’re doing mexican for dinner tonight, because now i’m totally craving it. that chili sauce is on The Short List.

- Michelle @ Us vs. Food

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12 Kevin February 21, 2008 at 8:57 pm

Those enchiladas look tasty! I have that Chili Gravy recipe bookmarked to try as well. Now I am bookmarking these to try.

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