In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of flour, whisking constantly for about 2 minutes until it forms a light paste and turns golden. Gradually pour in 2 cups of chicken stock and 1 cup of tomato passata while whisking to eliminate any lumps. Stir in half the spice mix, then let the sauce simmer for about 10 minutes until it thickens slightly and is bubbly.

In a large skillet, heat another tablespoon of olive oil over medium-high heat. Add one finely chopped onion and 2 cloves of minced garlic, sautéing for 2-3 minutes until the onion is translucent. Next, add 1 pound of ground beef, breaking it up as it cooks for about 6-8 minutes until browned and cooked through. Mix in the remaining spice mix, 1 cup of refried beans, and a splash of the prepared enchilada sauce, cooking for an additional 5 minutes.

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the enchilada sauce on the bottom to prevent sticking. Take a tortilla, spoon about ¼ cup of the beef mixture along the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all the filling is used, making sure to squeeze the enchiladas snugly together.

Pour the remaining enchilada sauce evenly over the top of the assembled enchiladas, ensuring each is well-coated. Sprinkle a generous amount of shredded cheese—about 2 cups—over the sauce for that perfect cheese pull. Cover the dish with foil and place it in the preheated oven, baking for 10 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

Once baked, remove the Beef Enchiladas from the oven and let them cool for a few minutes. For added flavor, garnish with fresh cilantro, a dollop of sour cream, and wedges of lime. Serve alongside sides like Mexican rice or a fresh avocado salad to complete your cozy meal.