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5-Ingredient Beef Enchiladas

5-Ingredient Beef Enchiladas

These 5-Ingredient Beef Enchiladas are filled with seasoned ground beef, covered in red enchilada sauce, and topped with melted cheese. They are a quick, filling dinner that comes together with minimal prep.

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings8 enchiladas
Course: Main Course Cuisine: Mexican-Inspired Calories: 410 Difficulty: BeginnerDiet: Meat-Based

Ingredients

Enchiladas

1 pound ground beef
1 packet taco seasoning
8 flour tortillas
1 can red enchilada sauce, about 10 ounces
2 cups shredded Mexican-blend or cheddar cheese

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cup
  • Colander or heat-safe bowl
  • Oven mitts

Method

  1. Preheat the oven to 375°F and place the oven rack in the center position.
  2. Cook the ground beef in a large skillet over medium heat for 6 to 8 minutes, breaking it into small crumbles, until no pink remains.
  3. Drain the excess fat from the cooked beef.
  4. Return the beef to the skillet and stir in the taco seasoning. Cook over low heat for 1 to 2 minutes. If the mixture looks dry, stir in up to 2 tablespoons water.
  5. Spread about ¼ cup enchilada sauce across the bottom of a 9x13-inch baking dish.
  6. Place about ⅓ cup seasoned beef down the center of each tortilla.
  7. Roll each tortilla around the filling and arrange it seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the tortillas and spread it evenly across the tops and edges.
  9. Sprinkle the 2 cups shredded cheese evenly over the enchiladas.
  10. Bake at 375°F for 18 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  11. Remove the dish from the oven and let the enchiladas rest for 5 minutes before serving.

Chef’s Notes

  • * Warm stiff tortillas for 15 to 20 seconds in the microwave under a slightly damp paper towel before rolling.
  • * Do not overfill the tortillas, or they may split while being rolled.
  • * Drain the beef well to prevent greasy or overly soft enchiladas.
  • * Cover exposed tortilla edges with sauce so they do not dry out in the oven.
  • * Corn tortillas can be used instead, but warm them first because they crack more easily.
  • * Mexican-blend cheese, cheddar, Monterey Jack, or a combination all work well.
  • * Refrigerated assembled enchiladas may need a few extra minutes of baking time.