5 Ingredient Beef Enchiladas – Simple, Cheesy, Delicious

5 Ingredient Beef Enchiladas are a total game-changer for busy weeknights or lazy weekends. If the idea of tossing dinner together with just a few staples makes your heart sing, you’re in the right place. These enchiladas bring all the cozy, cheesy goodness of classic Tex-Mex—without the 37 steps or grocery list that looks like a novel.

This recipe uses five everyday ingredients (yes, FIVE), so you won’t be stuck in the kitchen all night or panicking over forgotten cilantro. Whether you’re juggling dinner between homework and bedtime or just craving comfort food without the fuss, 5 Ingredient Beef Enchiladas are the answer. Bonus: it’s crowd-pleasing, freezer-friendly, and requires exactly zero culinary gymnastics.

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What are 5 Ingredient Beef Enchiladas?

5 Ingredient Beef Enchiladas are your shortcut to a family-favorite comfort meal without the stress. At their core, they’re soft tortillas rolled around seasoned ground beef, smothered in enchilada sauce, and topped with loads of melty cheese. Traditional enchiladas can involve lengthy prep with beans, onions, spices, sauces from scratch… not tonight.

These cut right to the chase: seasoned beef meets salsa for flavor, enchilada sauce ties it all together, and cheese? Well, cheese just makes everything better. They’re baked until bubbly and golden, coming out hot and hearty with just enough spice to keep things interesting. Whether you’re new to enchiladas or just too tired to chop an onion, this simplified version gets dinner on the table fast—with zero sacrifice in flavor.

Reasons to Try 5 Ingredient Beef Enchiladas

Let’s be honest—some nights, we just want dinner to cook itself. And while that’s sadly not possible (yet), these 5 Ingredient Beef Enchiladas come pretty darn close. For starters, you only need five basic ingredients you probably already have on hand. No fancy prep, no “what aisle is that in?” scavenger hunts at the store. Just real food, real fast.

They’re also wildly customizable—picky eaters? Use mild salsa. Want more spice? Add a jalapeño or swap in spicy sauce. They’re perfect for busy moms, working women, or anyone who just can’t deal with dirtying three pots and a strainer on a Tuesday. Plus, they freeze like champs. Make a double batch and freeze one—you’ll thank yourself next week when life gets hectic.

Ingredients Needed to Make 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 preferred, but corn works too)
• 1 (8-ounce) package shredded Four Cheese Mexican blend (about 2 cups)

Instructions to Make 5 Ingredient Beef Enchiladas

Ready to bring dinner to the table with minimal stress and maximum flavor? Follow this step by step guide to make 5 Ingredient Beef Enchiladas that are cheesy, satisfying, and ready in under an hour. Each step is designed to help even the busiest home cooks feel confident and in control. Let’s get cooking!

Step 1: Preheat the Oven and Prepare Your Baking Dish

Start by preheating your oven to 350°F (that’s the sweet spot for bubbling enchiladas with golden, gooey cheese). Grab a 9×13-inch baking dish, which gives you just the right space to nestle all 8 enchiladas snugly. Lightly spray the dish with nonstick cooking spray to prevent sticking and make cleanup a breeze.

Tip: Don’t have cooking spray? A light coating of oil works too. For more helpful tips, check out our essential preparation hacks that save time in the kitchen.

Step 2: Brown the Ground Beef

Place a large skillet on your stovetop over medium-high heat. Add 1 pound of lean ground beef and cook it until it’s fully browned and no pink remains—about 7–9 minutes. Break up the meat with a spatula as it cooks for even browning. Once it’s done, drain the excess fat carefully to avoid greasy enchiladas.

Lower the heat to medium-low, then stir in 1 cup of chunky salsa. The salsa adds instant flavor without needing a dozen spices. Let the beef and salsa mixture simmer for a few minutes until heated through, then remove the skillet from heat.

Step by step tip: Want to swap the beef? Ground turkey or even plant-based crumbles are great alternatives. Visit our healthy ground turkey teriyaki rice bowl for more inspiration.

Step 3: Layer Enchilada Sauce in the Baking Dish

Now that your baking dish is ready, grab your 10-ounce can of red enchilada sauce. Pour half the can into the bottom of the dish and spread it evenly. This layer keeps the tortillas moist and flavorful as they bake and prevents them from drying out or sticking to the pan.

Pro tip: You can add a dash of hot sauce or chili powder to the enchilada sauce if your family loves a kick of heat.

Step 4: Warm the Tortillas

Next up: tortillas. Whether you’re using flour or corn tortillas, warming them makes them flexible and easier to roll. Follow the package directions, or wrap them in a damp paper towel and microwave for about 30 seconds. This little step goes a long way in preventing cracks or tears when rolling.

Related Read: If you enjoy working with tortillas, you’ll love our Easy Air Fryer Chicken Bites—great for wraps and bowls!

Step 5: Fill and Roll the Enchiladas

Lay a warmed tortilla flat on your work surface. Scoop about 1/4 cup of the beef and salsa mixture into the center. Sprinkle 1 heaping tablespoon of shredded Mexican cheese blend over the top. Then, roll it up tightly like a burrito and place it seam-side down into the sauced baking dish.

Repeat this step by step process with the remaining tortillas until all eight are nestled in the dish. They should be cozy but not overly crammed—just enough room to let the sauce seep around them as they bake.

Step 6: Add Sauce and Cheese on Top

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread it so every inch gets covered—this helps the cheese melt beautifully and the tortillas stay moist. Then, sprinkle the rest of the cheese (about 1 cup) generously over the top.

Step by step tip: If you like extra cheesiness, feel free to add more. We won’t judge.

Step 7: Cover and Bake

Cover the dish tightly with aluminum foil. This traps steam and heat to melt the cheese and cook everything evenly. Bake in your preheated oven for 30 to 35 minutes until everything is hot, melty, and bubbly.

Want a golden, slightly crisp top? Remove the foil for the last 5 minutes of baking to let the cheese brown up a bit.

Try this too: If you love this bake-and-serve method, you’ll also enjoy our comforting Homemade Chicken and Rice Casserole, another cozy weeknight hero.

What to Serve with 5 Ingredient Beef Enchiladas

These enchiladas are the main attraction, but a few tasty sides can turn dinner into a fiesta. Start with a simple Mexican rice or a cilantro-lime rice if you want something fresh and zippy. A side of refried beans (straight from the can or jazzed up with a sprinkle of cheese) works beautifully. Need crunch? Whip up a quick chopped salad or a corn and black bean salsa. And if you’re in the mood to go all out, pair them with Air Fryer Chicken Fajitas for a Tex-Mex double feature. Don’t forget the chips and guac—or margaritas if it’s that kind of night.

Key Tips for Making 5 Ingredient Beef Enchiladas

• Warm your tortillas: Don’t skip this! It keeps them soft and easy to roll without cracking.
• Drain that beef: Nobody wants greasy enchiladas. Drain well before mixing in the salsa.
• Use flour tortillas if you’re feeding kids or picky eaters—they’re softer and less likely to fall apart.
• Don’t overfill: A quarter cup of filling is just right. Overstuffed tortillas won’t roll well and may leak.
• Shred your own cheese if you have time. Pre-shredded is convenient, but freshly shredded melts better and tastes richer.

Storage and Reheating Tips for 5 Ingredient Beef Enchiladas

Leftovers? You’re winning. These enchiladas store beautifully and reheat like a dream. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions or the whole dish—just be sure to wrap tightly in foil and plastic wrap. When you’re ready to reheat, the microwave works for quick servings (about 2–3 minutes covered), but the oven is best for crispier results. Heat at 350°F until warmed through—usually about 20 minutes. Add a splash of enchilada sauce or water before reheating to keep things moist and saucy.

FAQs

Can I use ground turkey instead of beef?
Absolutely! Ground turkey works great and lightens things up a bit.

Can I make this ahead of time?
Yes! Assemble everything, cover tightly, and refrigerate up to 24 hours before baking.

Can I freeze these enchiladas?
Yes, they’re freezer-friendly. Assemble and freeze before baking, or freeze leftovers.

Are corn tortillas okay?
Yep! They’re more traditional, but they can be a bit more fragile—warm them well.

Is this spicy?
Depends on your salsa and sauce. Use mild versions if you want to keep it kid-friendly.

Final Thoughts

5 Ingredient Beef Enchiladas are proof that dinner doesn’t have to be complicated to be delicious. Whether you’re in a dinner rut, running low on time, or just craving something cheesy and satisfying, this recipe has your back. With minimal ingredients, maximum flavor, and zero kitchen drama, it’s the kind of meal you’ll come back to again and again. And hey—if you loved this recipe, you might also enjoy our Chicken Fajita Casserole for another weeknight winner.

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