Go Back
5 Ingredient Beef Enchiladas

5 Ingredient Beef Enchiladas

This 5-ingredient beef enchilada recipe is a perfect, comforting weeknight dinner that the whole family will love. It's an incredibly simple dish that delivers all the flavor of traditional enchiladas without the fuss. With savory beef, melted cheese, and a rich enchilada sauce, it's a guaranteed win for a delicious, stress-free evening.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 361
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x13-inch baking dish
  • large skillet
  • aluminum foil

Method
 

Instructions
  1. Preheat your oven to 350°F. Give a 9x13-inch baking dish a light coating of nonstick cooking spray to prevent the enchiladas from sticking.
  2. In a large skillet over medium-high heat, cook the ground beef until it's browned all the way through, breaking it apart with a spoon as it cooks. Drain off any excess grease. Stir in the chunky salsa and let it simmer for a couple of minutes so the flavors can meld together.
  3. Pour about half of the red enchilada sauce into the bottom of your prepared baking dish and spread it around. This creates a nice base for the tortillas and stops them from drying out.
  4. Warm your tortillas just enough to make them soft and pliable—this is key to preventing them from cracking when you roll them. Spoon about 1/4 cup of the beef mixture down the center of each tortilla, then sprinkle with a heaping tablespoon of the shredded cheese.
  5. Roll each tortilla up tightly and place it seam-side down in the baking dish. Once they're all nestled in, pour the rest of the enchilada sauce over the top, making sure to cover them evenly. Sprinkle the remaining cheese all over.
  6. Cover the dish tightly with aluminum foil. This helps steam the enchiladas and melt the cheese perfectly. Bake for 30 to 35 minutes, or until everything is hot and bubbly. For a golden-brown top, you can remove the foil for the last 5 minutes of baking.

Notes

For the best flavor, make sure to properly brown the beef. Use thick-cut shredded cheese for a better melt. To prevent soggy enchiladas, drain the beef well and don't overdo the sauce. This recipe can be assembled up to 24 hours in advance. Feel free to substitute ground turkey, shredded chicken, or black beans for the beef, and green enchilada sauce for the red.