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A baking dish of 5 ingredient beef enchiladas smothered in red enchilada sauce and melted Mexican cheese

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. Ready in 55 minutes.
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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 90/10 recommended for less grease
  • 1 cup chunky salsa use chunky only, not thin or watery
  • 1 can red enchilada sauce 10 oz can
  • 8 flour tortillas 8-inch size, warmed before filling; corn tortillas can be substituted for a more traditional version
  • 2 cups shredded Mexican Four Cheese blend thick-cut, about 8 oz package; thick-cut melts better than finely shredded

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Aluminum foil
  • Nonstick cooking spray

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, 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.
  3. Pour about half of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.
  4. 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.
  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 cheese is fully melted and the sauce is bubbling around the edges.
  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 only; thin salsa will make the filling watery and cause enchiladas to fall apart. Thick-cut shredded cheese melts better than finely shredded. Always cover tightly with foil before baking to lock in moisture and prevent scorching. To freeze: assemble in a freezer-safe dish, cover with plastic wrap then foil, freeze up to 3 months, and bake from frozen at 350 degrees F covered, adding 15 to 20 extra minutes. Make-ahead tip: prepare meat filling up to 2 days in advance and assemble right before baking to prevent soggy tortillas.