5 Ingredient Beef Enchiladas Recipe
Introduction
These 5 Ingredient Beef Enchiladas are simple, flavorful, and perfect for a weeknight dinner. With just a few pantry staples, you can create a comforting Mexican-inspired meal that the whole family will love.
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (flour tortillas recommended, but corn are traditional)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Step 1: Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat, then return the skillet to medium-low heat. Stir in the salsa and cook until heated through. Remove from heat.
- Step 3: Pour about half of the enchilada sauce into the bottom of the prepared baking dish.
- Step 4: Warm the tortillas according to package directions. Place about 1/4 cup of the meat mixture down the center of each tortilla, then top with about 1 heaping tablespoon of cheese. Roll each tortilla tightly and place them seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Step 5: Cover the dish tightly with aluminum foil and bake for 30 to 35 minutes, until heated through and cheese is melted.
Tips & Variations
- For extra flavor, add a teaspoon of ground cumin or chili powder to the beef while cooking.
- Use corn tortillas for a gluten-free option, but warm them well to prevent cracking when rolling.
- Add diced onions or jalapeños to the meat mixture for added texture and heat.
- Leftover enchiladas can be topped with fresh cilantro, sour cream, or sliced avocado before serving.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions until hot. These can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What type of cheese works best in enchiladas?
A mild, melty Mexican-style cheese blend like the Four Cheese Mexican mix used here is ideal. Cheddar, Monterey Jack, or a combination work well, too.
Print5 Ingredient Beef Enchiladas Recipe
This 5 Ingredient Beef Enchiladas recipe is a simple, flavorful Mexican-inspired dish perfect for a cozy weeknight dinner. Ground beef is cooked with salsa, then wrapped in tortillas, smothered with enchilada sauce and cheese, and baked to a bubbly, cheesy perfection.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Beef Filling
- 1 pound lean ground beef
- 1 cup chunky salsa
Assembly
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (or corn tortillas, if preferred)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ease cleanup.
- Cook the beef: In a large skillet over medium-high heat, brown the lean ground beef until fully cooked. Drain off any excess fat, then reduce heat to medium-low. Stir in the chunky salsa and cook until the mixture is warmed through. Remove from heat.
- Prepare the baking dish: Pour about half of the red enchilada sauce evenly over the bottom of the prepared baking dish, creating a flavorful base for the enchiladas.
- Assemble the enchiladas: Warm the tortillas according to the package instructions to make them pliable. Spoon approximately 1/4 cup of the meat mixture down the center of each tortilla, then top with about 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place them seam-side down in the baking dish.
- Add remaining sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese generously on top to create a cheesy crust when baked.
- Bake the enchiladas: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 to 35 minutes until the cheese is melted and bubbly.
Notes
- You can substitute corn tortillas for a more traditional flavor, but flour tortillas hold together better during assembly and baking.
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the meat mixture.
- Leftover enchiladas keep well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- Feel free to garnish with chopped cilantro, sour cream, or sliced avocado before serving.
Keywords: beef enchiladas, easy enchiladas, baked enchiladas, Mexican dinner, 5 ingredient recipe
