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.
- 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
- 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.
- Add the pepper, salt, garlic, cumin, oregano, and chili powder and continue to cook for 1 more minute, constantly stirring
- Add broth slowly, stirring while the sauce thickens.
- Turn heat to low, let simmer for 15 minutes, and make the enchilada filling.
- Add 1 Tbsp oil to a skillet and heat over medium-high.
- 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.
- Heat 1 Tbsp oil in the same skillet and add onions, cooking until softened.
- Add garlic and cook 1 minute more.
- Return cooked beef to the pan and stir in chili powder and cumin.
- Stir in the refried beans and 1/2 can of water. Stir until smooth and cook until bubbly.
- Put 1/2 cup of chili gravy into a 9x13 baking pan and spread it evenly.
- 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.
- Repeat until all the beef mixture is used. Pour remaining chili gravy over the enchiladas and top with remaining cheese.
- Bake 12-15 minutes in the oven, until cheese is melted and bubbly.
Yields: 10 servings
Estimated time: 35 minutes