5 Ingredient Beef Enchiladas are one of those dinners I keep coming back to when the week gets busy and I need something satisfying on the table without a lot of fuss. Seasoned ground beef, chunky salsa, red enchilada sauce, flour tortillas, and melted Mexican cheese are all it takes. I first made this on a night when my pantry was practically empty, and I was genuinely surprised by how good it turned out.
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Ingredients for 5 Ingredient Beef Enchiladas
These 5 Ingredient Beef Enchiladas only work as well as they do because each ingredient is pulling double duty on flavor. I always reach for lean ground beef and a thick, chunky salsa so the filling stays together and does not turn watery. Here is what you need.
- 1 lb lean ground beef – I recommend 90/10 lean ground beef so there is less fat to drain and the filling stays thick
- 1 cup chunky salsa – my preference is a medium-heat chunky salsa; avoid thin or watery salsa or the filling will not hold together
- 1 (10 oz) can red enchilada sauce – in my experience, Old El Paso or Las Palmas both give a consistent, reliable result here
- 8 (8-inch) flour tortillas (warmed before filling; corn tortillas can be used for a more traditional texture)
- 1 (8 oz) package shredded Mexican Four Cheese blend, thick cut (about 2 cups) – pro tip: thick-cut shredded cheese melts better and stays stretchier than finely shredded
Step-by-Step Instructions
I recommend prepping your baking dish and warming your tortillas right before you are ready to assemble. In my experience, working quickly from filling to rolling to baking keeps the tortillas from drying out and cracking.
Step 1: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Step 2: In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Once no pink remains, drain the excess fat. Return the skillet to medium-low heat, stir in the chunky salsa, and cook for about 2 minutes until heated through and combined. Remove from heat. The filling should look thick, not wet or loose.
Step 3: Pour about half of the enchilada sauce into the bottom of the prepared baking dish and spread it into an even layer. This prevents sticking and adds flavor from the bottom up.
Step 4: Warm the tortillas according to the package directions. Working one at a time, place about 1/4 cup of the beef filling down the center of each tortilla and add about 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place it seam-side down in the baking dish. If tortillas crack when rolling, they were not warmed long enough.
Step 5: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the cheese over the top. Cover the dish tightly with aluminum foil and bake for 30 to 35 minutes, until the cheese is fully melted and the sauce is bubbling around the edges of the dish.
Step 6: Remove from the oven and serve hot. Top with sour cream, fresh cilantro, sliced black olives, diced tomatoes, or green onions as desired.
Best Sides to Serve with 5 Ingredient Beef Enchiladas
These enchiladas are rich and saucy, so the best pairings are sides that add freshness, a light crunch, or something to soak up that extra sauce.
Mexican Rice: A simple seasoned rice absorbs the extra enchilada sauce and rounds out the plate without competing with the filling. It turns this into a proper sit-down dinner with almost no extra effort. This Taco Rice Bowl is a great starting point for seasoned rice inspiration.
Refried Beans: Creamy refried beans on the side add extra protein and give the meal a classic, comforting feel that works especially well for family-style serving.
Simple Green Salad: A crisp salad with romaine, cherry tomatoes, corn, and a lime vinaigrette cuts through the richness of the beef and cheese with a fresh, bright contrast that balances the plate.
Guacamole and Chips: Fresh guacamole served alongside is always a hit. The cool, creamy texture is a natural match for the warm, spiced enchilada filling, and it gives the table a fun, casual spread.
Crispy Ground Beef Tacos: If you are feeding a bigger group and want to stretch the meal, serving these enchiladas alongside some Crispy Ground Beef Tacos makes for a fun Mexican-inspired dinner spread that covers all the bases.
More Enchilada Favorites: Love this style of dinner? Our Chicken Enchiladas and Queso Chicken Enchiladas are two reader favorites that use the same easy baked format with a different protein and sauce twist.
Leftovers and Storage Tips
Store leftover 5 Ingredient Beef Enchiladas in an airtight container in the refrigerator for up to 3 to 4 days. They reheat well and the flavors settle and deepen overnight, so they are genuinely good the next day.
To reheat, I recommend warming them in the oven at 350 degrees F covered with foil for about 15 minutes. This keeps the tortillas from drying out and the cheese stays melty rather than rubbery. The microwave works fine for a quick single serving; heat in 60-second intervals until hot throughout.
Pro tip: To freeze, assemble the enchiladas in a freezer-safe dish and cover tightly with plastic wrap followed by a layer of foil before freezing for up to 3 months. Bake straight from frozen at 350 degrees F, still covered, and add 15 to 20 extra minutes to the total bake time. Also try this Mexican Ground Beef and Potato Skillet on the nights you want a similar flavor profile but a one-pan format instead.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes. Corn tortillas give a more traditional enchilada texture and a slightly earthier flavor. Warm them well before rolling since they crack much more easily than flour tortillas when cold. They also absorb the sauce a bit more, which some people love.
Why did my enchiladas turn out soggy?
The most common reason is thin or watery salsa in the filling. Always use a thick, chunky salsa. Also make sure to cover the dish tightly with foil while baking so moisture distributes evenly rather than pooling.
Can I prep these ahead of time?
Yes. Make the beef filling up to two days in advance and store it in the refrigerator. Assemble and add the sauce right before baking. Letting assembled, sauced enchiladas sit in the fridge before baking causes the tortillas to absorb too much liquid and become soft before they even go in the oven.
5 Ingredient Beef Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Once no pink remains, drain the excess fat. Return to medium-low heat, stir in the chunky salsa, and cook for about 2 minutes until heated through and combined. Remove from heat. Filling should look thick, not wet.
- Pour about half of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.
- Warm the tortillas according to package directions. Working one at a time, place about 1/4 cup of beef filling 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. If tortillas crack when rolling, they were not warmed long enough.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the cheese over the top. Cover the dish tightly with aluminum foil and bake for 30 to 35 minutes, until cheese is fully melted and the sauce is bubbling around the edges.
- Remove from the oven and serve hot. Garnish with sour cream, fresh cilantro, sliced black olives, diced tomatoes, or green onions as desired.
