This quick and easy beef enchilada recipe only calls for 5 ingredients. It’s the perfect main course for a busy weeknight!
I am the least athletic person you will ever meet. No joke. If you see me running, you better start running too because something or someone is after me. However, the man upstairs thought it’d be funny to gift me with an athletically-inclined kid. And when I say athletically-inclined, I mean he’s actually pretty dang good. I mean, his first word was “ball.” Baseball, basketball, football, the kid just loves sports.
And with practices several times a week and games in between, we’re on the run a lot. Evening activities can make putting supper on the table quite the challenge. But, not with this recipe! This 5 Ingredient Beef Enchiladas dish is a simple and quick way to get a delicious, home-cooked meal on the table.
What are beef enchiladas?
Beef enchiladas are a delicious dish originally made popular in Mexico. Now a staple of Mexican restaurants across the world, most beef enchiladas feature ground beef in a rolled-up tortilla with enchilada sauce and lots of cheese.
Ingredients vary in this dish. Some recipes feature a rather long list of ingredients with made-from-scratch salsa and enchilada sauce. However, my recipe is not one of those. I like to keep it simple. But don’t let the simplicity fool you. These babies are deeee-lish!
Typically you can find beef enchiladas served as a main dish with a side of rice, beans, and/or salad. Yum!
What is the secret to good enchiladas?
I’m sure there are many opinions out there about what makes the best enchiladas. For the sake of this simple and quick recipe, there are three things I recommend to ensure optimal results:
- Thick-cut cheese – I’m sure any old shredded cheese will do, but there is something about thick-cut, shredded Mexican cheese that takes this dish up a notch. I especially love the Borden® brand. The ingredients are just top notch and so is the flavor.
- Chunky salsa – Make sure you get a chunky salsa for this recipe. If you get a more runny salsa then this dish will turn into a soupy mess.
- Flour tortillas – Most traditional recipes call for corn tortillas. But, the truth is, we just like the flour tortillas better in this recipe. Feel free to use corn, however.
Should I cover my enchiladas before baking?
Absolutely you should! As a matter of fact, I recommend you tightly cover them with aluminum foil in a 9×13 inch baking dish before they ever even enter the oven. And, here is why:
- Enhanced flavor! You want to lock in those flavors. Tightly covering your dish creates a consistency in the flavor no matter what part of the dish you serve up.
- Lock in moisture! No one wants dried-out enchiladas. By sealing your dish, you are locking in the moisture of all those yummy ingredients.
- Guarantee that your enchiladas are cooked through evenly! There is nothing more frustrating than pulling a dish out of the oven and realizing that you need to return it to the oven because it’s not cooked through.
- No scorched cheese! By covering the dish tightly, you prevent the top layer of cheese from over-heating and baking too quickly. And, this is the perfect way to avoid that unfortunately happening.
5 Ingredient Beef Enchiladas
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour tortillas in this recipe, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
- Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.