There’s something wonderfully comforting about sliding a pan of beef enchiladas out of the oven.
When the cheese melts into the sauce and the tortillas soften, everything smells warm, inviting,
and exactly like the kind of dinner everyone rushes to the table for.
These 5-ingredient enchiladas come together with hardly any effort, yet taste like you put real
care into them. They’re simple, hearty, and perfect for those nights when you want something
cozy without spending the whole evening in the kitchen.
Your family will love how satisfying they are, and you’ll love how quickly they’re ready.
A true weeknight win.
For the Beef Enchiladas
- Ground Beef – Lean ground beef keeps the filling hearty while preventing excess grease.
- Chunky Salsa – Adds instant flavor, moisture, and a little texture to the beef mixture.
- Red Enchilada Sauce – This is the base sauce that gives the enchiladas their classic flavor.
- Tortillas (8-inch) – Flour tortillas work beautifully because they stay soft and easy to roll, though corn tortillas are the traditional choice.
- Shredded Four Cheese Mexican Blend – Melts smoothly and adds rich, gooey cheesiness throughout the enchiladas.
Easy 5-Ingredient Beef Enchiladas
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (flour is recommended, though corn tortillas are the classic choice)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
- Set your oven to 350°F and mist a 9×13-inch baking dish with nonstick spray.
- Place a large skillet over medium-high heat and cook the ground beef until browned. Drain off the excess fat, then return the skillet to medium-low heat. Mix in the salsa and warm it through. Remove from heat.
- Pour half of the enchilada sauce into the bottom of the prepared baking dish.
- Warm the tortillas following the package directions. Spoon about 1/4 cup of the beef mixture down the middle of each tortilla, add 1 heaping tablespoon of cheese, roll them up snugly, and arrange them seam-side down in the dish. Cover the enchiladas with the remaining sauce and scatter the rest of the cheese over the top.
- Cover the dish tightly with foil and bake for 30 to 35 minutes.
1. Do I have to use flour tortillas, or can I swap in corn?
You can absolutely use either! Flour tortillas roll up like a dream — super soft, no cracking. Corn tortillas are the traditional choice, but they’re a bit more high-maintenance. Warm them well or give them a quick dip in sauce so they don’t split on you.
2. How do I keep my enchiladas from going soggy?
Ah yes… the eternal enchilada struggle. The trick is simple: don’t drown them. A light layer of sauce underneath + a pour over the top is all you need. And make sure your beef mixture isn’t watery — that salsa cooks down fast!
3. Can I make these ahead of time?
100% yes. Assemble the enchiladas, cover them tightly, and pop them in the fridge for up to a day. They also freeze brilliantly. Bake straight from frozen — just give them extra time in the oven so they heat through completely.
4. What can I add to bulk up the filling?
Oh, go wild. Black beans, corn, extra cheese (obviously), diced green chiles, even leftover chicken. This recipe is a base — feel free to load it up with whatever you’ve got hanging around in the fridge!
5. How do I stop my tortillas from tearing when I roll them?
Warm. Them. Up. Even 20–30 seconds makes a world of difference. Soft tortillas = smooth rolling. If you’re using corn tortillas, warming is non-negotiable — they’ll crack faster than you can say “enchilada.”
