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A baking dish of 5 Ingredient Beef Enchiladas covered in melted cheese and red enchilada sauce, fresh from the oven

5 Ingredient Beef Enchiladas

A quick and easy beef enchilada recipe using just 5 simple ingredients. Seasoned ground beef mixed with chunky salsa, rolled in flour tortillas, smothered in red enchilada sauce, and topped with melted Mexican cheese blend.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 361
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup chunky salsa use chunky not thin to avoid watery filling
  • 10 oz red enchilada sauce 1 can, mild or medium
  • 8 flour tortillas 8-inch size; corn tortillas can be used for a more traditional version
  • 8 oz shredded Four Cheese Mexican blend thick cut, about 2 cups

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain the excess fat and return the meat to the skillet over medium-low heat. Stir in the chunky salsa and cook for 2 to 3 minutes until heated through. Remove from heat.
  3. Pour about half of the enchilada sauce into the bottom of the prepared baking dish and spread it into an even layer.
  4. Warm tortillas according to package directions. Place about 1/4 cup of the beef mixture down the center of each tortilla and top with about 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheese on top. Cover tightly with aluminum foil and bake at 350 degrees F for 30 to 35 minutes, until cheese is melted and sauce is bubbling.
  6. Remove from the oven and serve hot. Garnish with sour cream, fresh cilantro, sliced black olives, diced tomatoes, or green onions as desired.

Notes

Use chunky salsa to prevent a watery filling. Always cover tightly with foil before baking. To freeze: assemble in a freezer-safe dish, cover with plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 350 degrees F covered, adding 15 to 20 extra minutes. Make ahead tip: prepare the meat filling up to one day in advance and assemble just before baking.