This 5 Ingredient Beef Enchiladas recipe is your perfect weeknight hero. With minimal prep and a big payoff in flavor, it’s the kind of dish that transforms five pantry staples into a bubbly, cheesy, oven-baked crowd-pleaser. You’ll find seasoned beef mixed with salsa, tucked into tortillas, smothered with enchilada sauce, and layered with gooey, melted cheese.
The beauty of this recipe is in its simplicity—no complicated techniques, no long list of ingredients. Just good food done right. It’s perfect for when you want comfort without the hassle, or when you need to feed a hungry family without running to the store for a dozen ingredients. Whether you go with flour tortillas for their soft bite or opt for corn to keep it traditional, the result is warm, hearty, and completely satisfying.
Table of Contents
Why You’ll Love It
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Only five ingredients—fast, simple, and budget-friendly
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Packed with comforting, cheesy, saucy flavor
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Easy to customize with toppings or sides
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Freezer-friendly and great for meal prep
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No need for extra spices or seasonings—your salsa and sauce do all the work
Ingredients (Serves 4–6)
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1 pound lean ground beef
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1 cup chunky salsa
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1 (10-ounce) can red enchilada sauce
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8 (8-inch) tortillas (flour preferred for texture; corn for a traditional twist)
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1 (8-ounce) package shredded Four Cheese Mexican blend (about 2 cups)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Cook the Beef
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Once fully cooked, drain excess fat and reduce heat to medium-low.
3. Add the Salsa
Stir the salsa into the cooked beef and heat for 2–3 minutes. Remove from heat.
4. Assemble the Base
Spread half of the enchilada sauce in the bottom of the prepared baking dish.
5. Fill the Tortillas
Warm the tortillas according to package instructions. Spoon about ¼ cup of the beef mixture onto the center of each tortilla. Top with a heaping tablespoon of shredded cheese.
6. Roll and Arrange
Roll the tortillas tightly and place them seam side down in the baking dish over the sauce.
7. Top and Bake
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the rest of the cheese. Cover tightly with foil and bake for 30 to 35 minutes, until the cheese is bubbly and melted.
8. Let Rest and Serve
Let the enchiladas rest for 5–10 minutes after baking to set. Slice and serve hot.
Chef’s Tips
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Use quality salsa and sauce to maximize flavor—spicy or smoky options add depth
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Warm tortillas before rolling to prevent cracking
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Mix cheese into the filling if you want extra creaminess inside
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Let the dish rest after baking to help everything hold together when serving
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Add toppings like avocado, sour cream, cilantro, or chopped onions for extra flair
Storage Tips
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Refrigerate leftovers in an airtight container for up to 3 days
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Freeze before or after baking—wrap tightly and store for up to 2 months
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Reheat in the oven at 350°F or in the microwave for quick meals
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Add a splash of broth or enchilada sauce before reheating to maintain moisture
Final Thoughts
5 Ingredient Beef Enchiladas are proof that dinner doesn’t have to be complicated to be delicious. This recipe gives you the best of all worlds—easy, comforting, cheesy, and customizable. Whether you’re feeding your family, hosting friends, or stocking the freezer with ready-made meals, this dish delivers with minimal effort and maximum satisfaction. Keep it simple, or dress it up with toppings and sides—either way, it’s bound to become a staple in your weeknight rotation.
5 Ingredient Beef Enchiladas
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Once fully cooked, drain excess fat and reduce heat to medium-low.
- Stir the salsa into the cooked beef and heat for 2–3 minutes. Remove from heat.
- Spread half of the enchilada sauce in the bottom of the prepared baking dish.
- Warm the tortillas according to package instructions. Spoon about ¼ cup of the beef mixture onto the center of each tortilla. Top with a heaping tablespoon of shredded cheese.
- Roll the tortillas tightly and place them seam side down in the baking dish over the sauce.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the rest of the cheese. Cover tightly with foil and bake for 30 to 35 minutes, until the cheese is bubbly and melted.
- Let the enchiladas rest for 5–10 minutes after baking to set. Slice and serve hot.
