Ground Beef Enchiladas with Chili Gravy
Savor the bold, comforting flavors of Ground Beef Enchiladas with rich, savory chili gravy—an easy dinner idea that’s perfect for any night of the week. These cheesy enchiladas are filled with seasoned ground beef, wrapped in soft tortillas, and smothered in a delicious homemade chili gravy sauce. Baked to perfection, this classic Mexican-inspired recipe is hearty, satisfying, and full of flavor. Serve with rice, beans, or a fresh salad for a complete family-friendly meal everyone will love.
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
Instructions
- 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.
- 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.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13-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.
- Bake: Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.