This is an easy beef enchilada gravy that begins like all other gravies: with oil and flour (also known as a roux — but don’t let that scare you, it’s super easy). After the roux is ready, beef broth is slowly added, and the mixture is then seasoned with dried spices like cumin and chili powder.
The gravy bubbles and thickens, and the end result is that savory and addictively delicious beefy enchilada sauce, perfect for smothering enchiladas, spreading onto rice and beans and scooping up with tortilla chips.
For an uber cheesy beef enchilada, the dish is finally topped with more of the cheese mixture and baked.
This is an excellent dish for entertaining as it can be made ahead up until the point of baking and refrigerated until ready to cook. Plus, this particular recipe feeds a crowd.
I’ve served these up on countless occasions, and the feedback is unanimous — these enchiladas are positively stellar and very likely, the best enchiladas you’ve ever had. Please, enjoy!
Tex-Mex Beef Enchiladas
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Authentic Tex-Mex beef enchiladas featuring ground beef, a homemade beef gravy, and a freshly grated cheese blend.
Course: Main Course
Cuisine: Mexican
Keyword: Tex-Mex Beef Enchiladas, Tex-Mex Enchiladas
Servings: 16 Enchiladas
Calories: 243 kcal
Ingredients
1 tablespoon olive oil
1 yellow onion finely diced
1 pound 80/20 ground beef
4 tablespoons TAK’s Tex-Mex Blend or a packet of store-bought taco seasoning, if desired
4 tablespoons unsalted butter
6 tablespoons All-Purpose flour
4 cups unsalted beef broth*
1 ½ teaspoons Kosher salt
1 teaspoon cumin
1 teaspoon chili powder
Pinch of black pepper
16-20 corn tortillas
1 cup Cheddar cheese freshly grated
1 cup Monterrey Jack cheese freshly grated
Instructions
