This recipe is my go-to when I want something comforting, cheesy, and satisfying without spending hours in the kitchen. I make these beef enchiladas with simple pantry staples, and they always come out saucy, melty, and perfect for a busy weeknight.
Why You’ll Love This Recipe
I love this recipe because it uses only five basic ingredients and still delivers big flavor. I can have everything prepped quickly, and the oven does most of the work. These enchiladas are family-friendly, customizable, and ideal when I want a hearty dinner with minimal effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 can (10 oz) red enchilada sauce
6–8 flour tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper, to taste
Directions
I start by preheating my oven to 375°F (190°C). In a skillet over medium heat, I cook the ground beef until it is browned and fully cooked, breaking it up as it cooks. I season it lightly with salt and pepper, then drain any excess grease.
I stir about half of the enchilada sauce into the cooked beef to keep it moist and flavorful. Next, I spread a thin layer of the remaining enchilada sauce over the bottom of a baking dish.
I fill each tortilla with a portion of the beef mixture and a sprinkle of shredded cheese, then roll them up and place them seam-side down in the baking dish. Once all the enchiladas are assembled, I pour the rest of the enchilada sauce over the top and finish with the remaining cheese.
I bake the enchiladas uncovered for about 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. I let them rest for a few minutes before serving.
Servings And Timing
I usually get 6 to 8 enchiladas from this recipe, depending on how full I make them.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
When I want to change things up, I swap the ground beef for ground turkey or shredded chicken. I sometimes add diced onions or a can of drained black beans to the beef for extra texture. For a spicier version, I use hot enchilada sauce or add a pinch of chili flakes to the meat.
Storage/Reheating
I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through, or I microwave individual portions for a quick meal.
FAQs
Can I Use Corn Tortillas Instead Of Flour Tortillas?
I can use corn tortillas, but I like to warm them first so they don’t crack when rolling.
Can I Make These Enchiladas Ahead Of Time?
I often assemble them a few hours in advance, cover them, and refrigerate until I’m ready to bake.
What Cheese Works Best For This Recipe?
I usually use a Mexican blend, but cheddar or Monterey Jack work just as well.
Can I Freeze Beef Enchiladas?
I freeze them before baking, tightly wrapped, for up to 2 months. When ready, I bake them straight from frozen, adding extra time.
How Do I Keep Enchiladas From Getting Soggy?
I avoid over-saucing the tortillas and bake them uncovered so excess moisture can cook off.
Conclusion
This 5-ingredient beef enchilada recipe is one I rely on when I want comfort food without complexity. I love how simple it is, how adaptable it can be, and how it always delivers a warm, satisfying meal that everyone enjoys.
These 5‑Ingredient Beef Enchiladas are a simple, satisfying dinner made with seasoned ground beef, enchilada sauce, tortillas, and cheese. They’re quick to assemble, bake up saucy and cheesy, and perfect for busy weeknights or family meals.
Ingredients
1 lb ground beef
1 can (10 oz) red enchilada sauce
6–8 flour tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks. Season lightly with salt and pepper and drain excess grease.
Stir about half of the enchilada sauce into the cooked beef to keep it moist and flavorful.
Spread a thin layer of the remaining enchilada sauce over the bottom of a baking dish.
Fill each tortilla with a portion of the beef mixture and a sprinkle of shredded cheese. Roll them up and place seam‑side down in the prepared dish.
Pour the rest of the enchilada sauce over the top of the assembled enchiladas and finish with the remaining cheese.
Bake uncovered for about 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let rest a few minutes before serving.
Notes
Warm corn tortillas in a damp cloth before filling to prevent cracking.
Add diced onions or a can of drained black beans for extra texture and flavor.
Use hot enchilada sauce or a pinch of chili flakes for more heat.
Substitute ground turkey or shredded chicken for a different protein.
Assemble ahead and refrigerate before baking if needed.
