Description
These 5 Ingredient Beef Enchiladas are a quick and flavorful Mexican-inspired dish featuring seasoned ground beef, chunky salsa, red enchilada sauce, tender tortillas, and a gooey four-cheese Mexican blend. Perfect for a satisfying weeknight dinner, they bake to perfection in just under an hour.
Ingredients
Scale
Meat Mixture
- 1 pound lean ground beef
- 1 cup chunky salsa
Assembly
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) flour tortillas (corn tortillas can be used for a traditional touch)
- 1 (8-ounce) package shredded four cheese Mexican blend (about 2 cups)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat, then return the skillet to medium-low heat.
- Add salsa: Stir in the chunky salsa with the cooked beef and cook until warmed through. Remove the skillet from heat.
- Prepare baking dish: Pour about half of the red enchilada sauce evenly over the bottom of the prepared baking dish to coat it.
- Warm tortillas: Warm the tortillas as per package instructions so they are pliable and easy to roll.
- Fill tortillas: Place about 1/4 cup of the meat mixture down the center of each tortilla. Top each with approximately 1 heaping tablespoon of the shredded cheese.
- Roll and arrange: Tightly roll each tortilla and place them seam-side down in the baking dish on top of the sauce.
- Add remaining sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the shredded cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 to 35 minutes, until the sauce is bubbly and the cheese is melted.
Notes
- You can use corn tortillas instead of flour for a more traditional enchilada.
- Adjust the spiciness by choosing a mild or spicy red enchilada sauce and salsa.
- For added flavor, top with fresh cilantro, sour cream, or sliced avocado after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
