Description
These 5 Ingredient Beef Enchiladas are a quick and delicious meal featuring seasoned ground beef, chunky salsa, red enchilada sauce, and melty four-cheese Mexican blend wrapped in warm flour tortillas. Baked to perfection, this dish offers a comforting classic Tex-Mex flavor with minimal effort, making it perfect for busy weeknights or casual gatherings.
Ingredients
Meat Mixture
- 1 pound lean ground beef
- 1 cup chunky salsa
Sauce and Cheese
- 1 (10-ounce) can red enchilada sauce
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Tortillas
- 8 (8-inch) flour tortillas (or corn tortillas if preferred)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Cook the Ground Beef: In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks. Drain off any excess fat, return the skillet to medium-low heat, and stir in the chunky salsa. Cook the mixture until heated through, then remove from heat.
- Add Sauce to Baking Dish: Pour about half of the red enchilada sauce evenly over the bottom of the prepared baking dish to create a flavorful base layer for the enchiladas.
- Assemble Enchiladas: Warm the tortillas according to the package instructions for pliability. Spoon approximately 1/4 cup of the beef mixture down the center of each tortilla, and top each with about one heaping tablespoon of shredded four-cheese blend. Roll up the tortillas tightly and place them seam side down in the baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake the Enchiladas: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and bubbly and the enchiladas are heated through. Remove the foil for the last 5 minutes of baking if you prefer a slightly browned cheese topping.
Notes
- You can substitute corn tortillas for a more traditional enchilada texture, though flour tortillas remain softer and easier to roll in this recipe.
- For extra heat, use a spicy salsa or add chopped jalapeños to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, be sure to use corn tortillas and verify all other ingredients are gluten-free certified.
