Introduction

Ground Beef Enchiladas with Chili Gravy is a comforting Tex-Mex classic that blends the richness of seasoned beef, the warmth of chili-spiced gravy, and the heartiness of corn tortillas. Unlike typical enchiladas topped with just salsa or cheese, this recipe features a velvety chili gravy, a sauce that bridges traditional Mexican flavors with Texan flair.

This dish is about layers of flavor—savory beef, soft tortillas, spicy gravy, and melted cheese—all baked together into a bubbling, golden masterpiece. It’s the kind of meal that fills the house with irresistible aromas and brings everyone to the table with excitement.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between comfort food and bold flavors. The beef filling is hearty and satisfying, while the chili gravy is smoky, tangy, and slightly spicy—exactly what enchiladas should be. It reminds me of family dinners and cozy gatherings, where food is shared generously and everyone leaves with a full heart and stomach.

Another reason I love it is its versatility—you can easily adapt it with chicken, beans, or even vegetables, making it a dish that never gets boring. And let’s be honest: nothing beats the look of a bubbling tray of enchiladas fresh out of the oven.

Why It’s a Must-Try Dish

• A Tex-Mex staple that delivers comfort and flavor in every bite.
• Perfect for family dinners, parties, or meal prepping.
• Easily adaptable for different proteins or vegetarian fillings.
• Freezer-friendly for make-ahead convenience.
• A guaranteed crowd-pleaser—kids and adults both love it!

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Servings and Nutrition

• Servings: 6 (about 2 enchiladas per serving)
• Calories per Serving: ~420 kcal

Course and Cuisine

• Course: Main Dish
• Cuisine: Tex-Mex / Mexican-Inspired

Ingredients

For the Ground Beef Filling:

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• Salt and black pepper, to taste
• ½ cup shredded cheddar or Monterey Jack cheese

For the Chili Gravy:

• ¼ cup vegetable oil or butter
• ¼ cup all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• 3 cups beef broth (low sodium preferred)
• Salt and black pepper, to taste

For Assembly:

• 12 corn tortillas (lightly warmed)
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• Fresh cilantro, for garnish

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the beef filling:
   • Heat a skillet over medium-high heat.
   • Add ground beef and cook until browned, breaking it up with a spoon.
   • Add onion and garlic, sauté until softened.
   • Stir in cumin, paprika, chili powder, salt, and pepper.
   • Remove from heat, stir in ½ cup shredded cheese, and set aside.
2. Make the chili gravy:
   • In a saucepan, heat oil or butter over medium heat.
   • Whisk in flour to form a roux; cook 1–2 minutes until golden.
   • Stir in chili powder, cumin, garlic powder, onion powder, and oregano.
   • Gradually whisk in beef broth, stirring constantly until smooth.
   • Simmer 10 minutes, stirring occasionally, until slightly thickened.
3. Assemble the enchiladas:
   • Preheat oven to 375°F (190°C).
   • Lightly grease a 9×13-inch baking dish.
   • Spread a thin layer of chili gravy on the bottom.
   • Fill each tortilla with 2–3 tablespoons of beef mixture, roll tightly, and place seam-side down in the dish.
   • Pour chili gravy over enchiladas, covering evenly.
   • Sprinkle with shredded cheese.
4. Bake:
   • Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

How to Serve

• Serve hot, garnished with fresh cilantro.
• Pair with Mexican rice, refried beans, or a crisp green salad.
• A dollop of sour cream or guacamole on the side makes it extra delicious.

Recipe Tips

• Warm the tortillas before rolling to prevent cracking.
• Use freshly shredded cheese for the best melt.
• Let enchiladas rest for 5 minutes after baking for easier serving.

Variations

• Chicken Enchiladas: Substitute shredded chicken for beef.
• Vegetarian Enchiladas: Use black beans, corn, and sautéed peppers instead of meat.
• Spicy Kick: Add jalapeños to the filling or extra chili powder to the gravy.
• Cheesy Upgrade: Mix cream cheese into the beef filling for extra creaminess.

Freezing and Storage

• Storage: Keep leftovers in the refrigerator in an airtight container for up to 3 days.
• Freezing: Freeze unbaked enchiladas (without gravy and cheese topping) for up to 2 months. Thaw overnight and add gravy/cheese before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes.

Special Equipment Needed

• Skillet (for beef filling)
• Saucepan (for chili gravy)
• 9×13-inch baking dish

FAQ

Q: Can I use flour tortillas instead of corn?
Yes, but corn tortillas are traditional and hold up better with the gravy.

Q: Can I make the chili gravy ahead of time?
Absolutely—it can be stored in the fridge for 3 days and reheated before use.

Q: How do I keep tortillas from breaking when rolling?
Warm them slightly in the microwave wrapped in a damp towel, or quickly heat them in a skillet.

Q: Can I make this mild for kids?
Yes, reduce the chili powder and use mild paprika for a gentler flavor.

Conclusion

Ground Beef Enchiladas with Chili Gravy is a Tex-Mex comfort dish that combines hearty beef, warm spices, melty cheese, and a rich chili gravy into one irresistible casserole-style meal. It’s cozy, flavorful, and endlessly versatile, making it perfect for weeknight dinners or festive gatherings.

Once you try these enchiladas, you’ll understand why they’re such a beloved staple—every bite is bold, savory, and completely satisfying.