Name: 5 Ingredient Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1 cup chunky salsa; 1 (10-ounce) can red enchilada sauce; 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups); 8 (8-inch) flour tortillas (corn tortillas can be used as a traditional alternative)

Introduction

These 5 Ingredient Beef Enchiladas are a quick and satisfying meal perfect for busy weeknights. With simple ingredients and straightforward steps, you can enjoy flavorful Mexican-inspired comfort food in no time.

A white rectangular baking dish filled with tightly rolled enchiladas arranged side by side in a single layer, each covered with a thick, melted layer of creamy orange and white cheese that blends smoothly with a rich red tomato sauce peeking through the edges and spaces between tortillas. The tortillas have a soft beige color with some browned spots from cooking, and the cheese on top looks gooey and slightly browned in areas, showing a mix of textures from creamy to slightly crispy. The dish rests on a red and white checkered cloth on top of a dark rustic wooden surface, with a blurred green leafy herb and a red-orange cheese package in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 cup chunky salsa
1 (10-ounce) can red enchilada sauce
8 (8-inch) tortillas (flour preferred, corn traditional)
1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess fat.
Step 2: Stir in the chunky salsa with the cooked beef and remove from heat.
Step 3: Spread a thin layer of enchilada sauce across the bottom of a 9×13-inch baking dish.
Step 4: Spoon some beef mixture down the center of each tortilla, sprinkle with cheese, then roll them up tightly.
Step 5: Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
Step 6: Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Tips & Variations

For extra flavor, add a teaspoon of cumin or chili powder to the ground beef while cooking.
Try using corn tortillas for a more authentic taste, but warm them first to prevent cracking.
Top enchiladas with sour cream, chopped cilantro, or sliced jalapeños before serving for added freshness and heat.
Use leftover shredded chicken instead of beef for a different protein option.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.

How to Serve

The image shows a white rectangular baking dish filled with seven rolled tortillas lined up side by side. Each tortilla is covered with melted cheese that is creamy white and light yellow in color, with patches of orange sauce peeking through. The cheese layer looks gooey and slightly browned in some spots, adding texture. The tortillas have a soft, slightly browned surface visible beneath the sauce and cheese. The dish rests on a red and white checkered cloth, with a red package of shredded cheese and some green herbs blurred in the background. The setting has a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

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. Add a few extra minutes to the baking time if cooking from cold.

Can I freeze these enchiladas?

Absolutely. Freeze assembled enchiladas in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

5 Ingredient Beef Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

These 5 Ingredient Beef Enchiladas are a quick and delicious meal perfect for busy weeknights. Made with lean ground beef, chunky salsa, classic red enchilada sauce, soft flour tortillas, and a delectable four cheese blend, this recipe delivers authentic Mexican flavors with minimal effort and ingredients.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 enchiladas (serves 4-6) 1x
Category: Entree
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Beef Mixture

1 pound lean ground beef
1 cup chunky salsa

Sauce and Cheese

1 (10-ounce) can red enchilada sauce
1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Tortillas

8 (8-inch) flour tortillas (corn tortillas can be used as a traditional alternative)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
Cook the Ground Beef: In a large skillet over medium heat, cook the lean ground beef until browned and fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
Add Salsa to Beef: Stir in 1 cup of chunky salsa into the cooked ground beef, mixing well to combine and heat through for about 2-3 minutes.
Assemble Enchiladas: Spread a thin layer of red enchilada sauce in a 9×13 inch baking dish. Spoon about 1/4 cup of the beef mixture onto the center of each tortilla, sprinkle with cheese, then roll up and place seam side down in the baking dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded four cheese blend generously on top.
Bake: Bake the assembled enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Remove from oven and let cool for a few minutes before serving. Enjoy your hearty and cheesy beef enchiladas!

Notes

Flour tortillas are preferred for softness, but corn tortillas provide a more authentic flavor.
For a spicier kick, add chopped jalapeños or extra salsa.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
You can substitute lean ground turkey for beef for a lighter alternative.
If you prefer a thicker sauce, reduce the enchilada sauce by simmering it briefly before assembling.

Keywords: beef enchiladas, easy enchiladas, mexican beef recipe, quick dinner, cheesy enchiladas