Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican‑Inspired
Nutrition
- Serving Size: 1 enchilada (assuming 8 total)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
