5 Ingredient Beef Enchiladas Recipe

Beef enchiladas are one of those go-to recipes that never fail to impress, no matter how simple the preparation. What’s not to love about tortillas stuffed with perfectly seasoned beef, smothered in enchilada sauce, and blanketed with gooey melted cheese? This five-ingredient version keeps things super approachable without skimping on flavor. It’s quick, comforting, and packed with bold, zesty tastes that’ll have everyone asking for seconds.

this RECIPE

I still remember the first time I made enchiladas for a family dinner. I had just moved into my first apartment, and my mom had sent me home with a handwritten card for her “easy enchilada recipe.” Of course, I didn’t realize until halfway through cooking that I didn’t have all the ingredients. I improvised, cutting down the recipe to just a handful of staples I had on hand—ground beef, salsa, tortillas, cheese, and enchilada sauce. To my surprise, the simplified version was a total hit, and now it’s a dish I make all the time. It’s funny how those last-minute kitchen “disasters” can sometimes lead to the best meals!

Enchiladas, for those who may not know, hail from Mexico and have been enjoyed for centuries. Originally, enchiladas were simple tortillas dipped in chili sauce, but over time, fillings and toppings evolved, turning this humble dish into the hearty, cheesy meal we know today. While beef enchiladas are popular in the U.S., traditional Mexican enchiladas often feature shredded chicken or fresh veggies with handmade corn tortillas. This recipe is definitely a more Americanized take, but its simplicity is what makes it so delightful for busy weeknights.

Let’s talk ingredients: simple but satisfying

• Ground beef: This is the heart of the filling. Lean ground beef works best to avoid excess grease, but you can also use ground turkey or plant-based crumbles for a twist. If you’re at the store, look for meat that’s 85% lean for the best balance of flavor and texture.
• Chunky salsa: Salsa is the secret flavor booster here. It adds a tangy, spicy kick that seasons the beef perfectly. Feel free to use your favorite store-bought salsa or whip up a quick homemade version with tomatoes, onions, jalapeños, and lime juice.
• Red enchilada sauce: This brings everything together, adding that signature smoky, slightly spicy flavor. If you like your enchiladas with extra heat, go for a spicy sauce, or try green enchilada sauce for a tangier twist.
• Tortillas: Flour tortillas are softer and easier to work with in this recipe, but corn tortillas offer a more traditional flavor. If using corn, warm them first so they don’t crack when rolled.
• Shredded Mexican cheese blend: This adds the melty magic on top! A blend of cheddar, Monterey Jack, and queso quesadilla gives you that rich, gooey finish. Feel free to use whatever cheese you have on hand—pepper jack adds a nice kick.

Kitchen gear: What you’ll need

You don’t need much to make these enchiladas, but a few tools make the process smoother. A large skillet is key for browning the beef and mixing it with the salsa. A 9×13-inch baking dish is perfect for holding all the rolled tortillas snugly, but if you don’t have one, you can use two smaller pans. Aluminum foil is essential for covering the dish during baking—it traps steam and keeps the enchiladas from drying out. Oh, and don’t forget a trusty cheese grater if you’re shredding your own cheese (which always tastes fresher!).

Step-by-step: How to make 5-ingredient beef enchiladas

1. Prep your oven and pan
   Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. This ensures your enchiladas won’t stick when it’s time to serve (because no one wants to lose half their cheese to the pan!).
2. Cook the beef filling
   In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spatula as it cooks. Once the meat is fully cooked, drain any excess grease and return it to the skillet over medium-low heat. Stir in the salsa and let it simmer for a minute or two, just until everything is warmed through and well combined. Pro tip: Taste the filling and add a pinch of salt or a dash of chili powder if you want to amp up the flavor.
3. Layer the sauce
   Pour half of the enchilada sauce into the bottom of your prepared baking dish. This creates a saucy base that keeps the tortillas moist while baking.
4. Assemble the enchiladas
   Warm the tortillas according to the package directions—this makes them more pliable and easier to roll. Lay a tortilla flat, spoon about 1/4 cup of the beef mixture down the center, and sprinkle on a heaping tablespoon of cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas until your dish is full.
5. Add the toppings
   Pour the rest of the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top. The sauce keeps everything moist, and the cheese gets beautifully golden and bubbly in the oven.
6. Bake to perfection
   Cover the dish tightly with aluminum foil and bake for 30-35 minutes, until the cheese is melted and the sauce is bubbling. If you like your cheese with a bit of a crust, remove the foil for the last 5 minutes of baking.

Variations to try: Get creative with your enchiladas

• Make it vegetarian: Swap the beef for black beans, pinto beans, or sautéed veggies like zucchini and bell peppers.
• Spicy kick: Use spicy salsa and add chopped jalapeños to the filling for extra heat.
• Low-carb option: Replace the tortillas with large cabbage leaves or low-carb tortillas.
• Chicken twist: Substitute shredded rotisserie chicken for the ground beef.
• Breakfast enchiladas: Use scrambled eggs and breakfast sausage as the filling and top with a drizzle of sour cream.

Serving ideas: Make it a meal

Serve these enchiladas with a side of Mexican rice, refried beans, or a fresh green salad for balance. A sprinkle of chopped cilantro and a dollop of sour cream or guacamole on top add a fresh finishing touch. If you’re hosting, set up a toppings bar with sliced avocado, hot sauce, and pickled jalapeños so everyone can customize their plate.

Drinks to pair: Cheers to enchiladas

For a casual meal, you can’t go wrong with an ice-cold Mexican lager like Corona or Modelo. If you prefer cocktails, a classic margarita or a paloma complements the smoky, spicy flavors perfectly. For a non-alcoholic option, try sparkling water with a splash of lime or a tall glass of horchata.

Storage tips: Save those leftovers

Leftover enchiladas keep well in the fridge for up to 3 days. Store them in an airtight container or cover the baking dish tightly with foil. To reheat, place them in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes. If freezing, wrap each enchilada individually in plastic wrap and freeze for up to 3 months—just thaw in the fridge overnight before reheating.

Scaling the recipe: Cooking for a crowd or just yourself

This recipe is easy to double for a large group—just use two baking dishes and bake them side by side. For a smaller batch, halve the ingredients and use a smaller pan. Keep in mind that the baking time might be slightly shorter for smaller portions, so keep an eye on the oven.

Common issues and tips for success

• Tortillas cracking? Warm them before filling to make them more pliable.
• Too dry? Add extra sauce to the top before baking.
• Cheese not melting? Make sure the dish is covered with foil for most of the baking time.

I hope you give these simple and satisfying beef enchiladas a try. They’re the perfect blend of easy and impressive, and the best part is you can customize them to fit your taste. So grab some tortillas and get rolling—you’re in for a treat!

FAQs

1. Can I use corn tortillas instead of flour?
   Absolutely! Just warm them first to prevent cracking.
2. What’s the best way to make this dish spicier?
   Use hot salsa, spicy enchilada sauce, or add chopped jalapeños to the filling.
3. Can I prepare these enchiladas ahead of time?
   Yes! Assemble them up to a day in advance, cover with foil, and refrigerate. Bake just before serving.
4. What’s the best cheese for enchiladas?
   A Mexican blend with cheddar, Monterey Jack, and queso quesadilla works beautifully.
5. How do I reheat leftovers without drying them out?
   Cover with foil and bake at 350°F, or microwave with a damp paper towel on top.

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