5 Ingredient Beef Enchiladas

5-Ingredient Beef Enchiladas transform taco night into something special with minimal effort and maximum flavor. These comforting, cheese-smothered enchiladas combine seasoned ground beef, chunky salsa, and melty cheese wrapped in tender tortillas and bathed in rich enchilada sauce. Perfect for busy weeknights when you want a satisfying homemade meal without spending hours in the kitchen. The beauty of this recipe lies in its simplicity – just a handful of ingredients come together to create a dish that tastes like it took much more time and effort than it actually did.

I started making these enchiladas during particularly hectic seasons when elaborate cooking wasn't possible. My family was amazed that something so simple could taste so good! Now they regularly request "those easy enchiladas" even when I have time for more complex recipes. The chunky salsa adds flavor dimensions that would normally require chopping multiple vegetables.

Quality Components

• Ground beef: Choose lean (90/10) for best flavor without excess grease. The meat provides hearty protein and satisfying texture as the enchilada foundation.
• Chunky salsa: Opt for medium or hot varieties depending on your spice preference. The pre-mixed vegetables and seasonings add instant complexity without extra prep work.
• Enchilada sauce: Authentic red sauce brings tangy, slightly spicy flavor that transforms ordinary tortillas. Look for cans without added sugars for the best flavor.
• Tortillas: Eight-inch size provides the perfect portion and ease of rolling. Flour tortillas are more pliable, while corn offers more authentic flavor.
• Shredded Mexican cheese: Thick-cut varieties melt beautifully and create that irresistible cheese pull. The blend typically includes cheddar, Monterey Jack, asadero and queso quesadilla for maximum flavor.

Pin it

Simple Steps

Perfect Preparation:

Begin by preheating your oven to 350°F to ensure it reaches the proper temperature while you prepare the enchiladas. Lightly coat a 9x13-inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easier. Pour half of the enchilada sauce into the bottom of the dish, spreading it evenly to create a flavorful base that will prevent the tortillas from drying out during baking and infuse them with tangy flavor from below.

Savory Filling:

In a large skillet over medium-high heat, brown the ground beef, breaking it into small, even crumbles with a wooden spoon as it cooks. This should take about 5-7 minutes until no pink remains. Drain any excess fat through a colander to ensure your enchiladas aren't greasy. Return the meat to the skillet and stir in the chunky salsa, combining thoroughly. Allow the mixture to simmer for 2-3 minutes until heated through and slightly thickened as the beef absorbs the salsa flavors.

Tortilla Treatment:

Warm the tortillas according to package directions to make them pliable and prevent cracking when rolled. This can be done by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by placing them individually on a hot skillet for a few seconds per side. Warm tortillas roll much more easily and hold their shape better during baking. Handle them gently to maintain their integrity while working quickly to maintain their warmth and flexibility.

Assembly Line:

Create an efficient workspace by arranging your warmed tortillas, beef mixture, shredded cheese, and prepared baking dish in sequence. Place approximately ¼ cup of the beef mixture down the center of each tortilla, forming a line rather than spreading it across the entire surface. Top with a heaping tablespoon of the shredded cheese, reserving most of the cheese for topping. Roll each tortilla tightly around the filling and place seam-side down in the sauce-lined baking dish, arranging them in a single layer.

Finishing Touches:

Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered to prevent drying out during baking. Sprinkle the remaining shredded cheese generously over the entire dish, covering the enchiladas completely. The substantial layer of cheese will melt into a golden, bubbly topping that's impossible to resist. Cover the dish tightly with aluminum foil, which traps moisture and ensures even cooking.

Perfect Baking:

Place the covered dish in the preheated oven and bake for 30-35 minutes until heated through and bubbling around the edges. During the last 5 minutes of baking, you can remove the foil to allow the cheese to develop a slightly golden top if desired. The enchiladas are ready when the sauce is bubbling around the edges and the cheese is completely melted. Allow the dish to rest for 5 minutes before serving, which helps the enchiladas set up and makes them easier to serve.

Beautiful Serving:

Using a spatula, carefully transfer the enchiladas to plates, maintaining their shape. The sauce and cheese will be very hot, so exercise caution. Each enchilada should be smothered in sauce and melted cheese with the filling visible at the ends. For a complete presentation, serve with optional garnishes like sour cream, sliced avocado, or chopped fresh cilantro, which add color contrast and complementary flavors to the rich enchiladas.

Meal Memories

• This recipe saved countless busy weeknights during sports seasons
• The five-ingredient simplicity makes grocery shopping effortless
• Everyone gets excited when they smell enchiladas baking
• Leftovers taste even better the next day as flavors meld
• Perfect for teaching older children basic cooking skills

My neighbor requested this recipe after her children raved about it following a dinner at our house. She was shocked at how few ingredients were needed! She now keeps these staples on hand for last-minute dinner solutions. I've found that using a really good quality chunky salsa makes all the difference in the final flavor.

Accompaniment Ideas

Complete your enchilada experience with thoughtfully paired sides. Traditional Rice and Beans prepares simple Mexican rice with tomatoes and spices alongside refried beans for an authentic combination. The mild, starchy sides balance the rich enchiladas while adding complementary textures and flavors that create a restaurant-style experience at home. Fresh Side Salad combines crisp romaine lettuce, diced tomatoes, sliced cucumbers, and corn with a zesty lime vinaigrette. The bright, refreshing salad provides welcome contrast to the warm, cheese-topped enchiladas.

Tasty Variations

Chicken Alternative substitutes 2 cups of shredded rotisserie chicken for the ground beef. Simply mix the chicken with the salsa and proceed with the recipe as written. This variation offers a lighter flavor profile while maintaining the ease of preparation that makes the original recipe so appealing. Vegetarian Version replaces the beef with a mixture of black beans and corn. Drain and rinse one can of black beans and combine with one cup of corn kernels and the salsa. The beans provide protein while the corn adds sweetness and texture for a satisfying meatless option.

Pin it

Storage Solutions

Maximize convenience with smart storage approaches. Refrigerator Method keeps enchiladas fresh for up to three days when stored in an airtight container. For best results, transfer to a clean container rather than storing in the original baking dish covered with foil, which can impart a metallic taste. Reheat individual portions in the microwave for 1-2 minutes until heated through, or warm the entire dish in a 350°F oven for 15-20 minutes until bubbling.

I discovered this recipe during a particularly chaotic season of life when elaborate cooking simply wasn't possible. What started as a "just getting by" meal has become one of our most requested dinners! My personal touch is adding a teaspoon of cumin to the beef while it browns – it adds an authentic depth that makes people think you spent much longer on the dish than you actually did. The beauty of this recipe is that it proves good food doesn't need to be complicated. Sometimes the simplest dishes become the ones your family requests again and again. These enchiladas have gotten my family through countless busy nights while still giving us the joy of a homemade meal around the table together.

Frequently Asked Questions

→ Can I make these enchiladas ahead of time?

Yes! These enchiladas are perfect for make-ahead meals. You can prepare them completely up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, you may need to add an extra 5-10 minutes to the baking time since they'll be starting from cold. You can also freeze the assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What can I use instead of ground beef?

This recipe works well with several protein substitutions. Ground turkey or chicken makes for a lighter option with similar texture. For a vegetarian version, try using a can of drained, rinsed black beans mixed with a cup of cooked rice or a package of meatless crumbles. Shredded chicken (about 2 cups) is another excellent alternative that works beautifully with the other flavors in this recipe.

→ What type of salsa works best in this recipe?

A chunky medium salsa provides the best texture and flavor for these enchiladas, but you can adjust based on your heat preference. Mild salsa works well for family-friendly enchiladas, while hot salsa adds a nice kick for spice lovers. For extra flavor dimensions, consider using specialties like roasted tomato salsa, chipotle salsa, or salsa verde (though this will change the color of your filling).

→ How do I prevent my tortillas from tearing when rolling the enchiladas?

The key to preventing tears is properly warming your tortillas before rolling. For flour tortillas, wrap the stack in damp paper towels and microwave for 30-45 seconds, or until soft and pliable. For corn tortillas (which are more prone to tearing), you can dip each one briefly in warm enchilada sauce before filling, or lightly fry them in oil for a few seconds per side. Always fill and roll tortillas while they're still warm for the best results.

→ What sides go well with these enchiladas?

These enchiladas pair beautifully with traditional Mexican-inspired sides. Spanish rice or cilantro-lime rice makes for a classic combination. A simple green salad with a lime vinaigrette adds freshness. Refried or black beans provide additional protein and authentic flavor. For a complete spread, consider adding guacamole, sour cream, pico de gallo, or a side of Mexican street corn salad.