Name: 5-Ingredient Beef Enchiladas Recipe for Quick Easy Weeknight Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound ground beef (80/20 recommended); 1 teaspoon taco seasoning (or homemade blend); ½ can enchilada sauce (about 5 ounces); 8-10 flour tortillas (8-inch); ½ can enchilada sauce (about 5 ounces); 2 cups shredded cheese (Mexican blend or sharp cheddar)

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Introduction

These 5-Ingredient Beef Enchiladas are the perfect solution for a quick and satisfying weeknight dinner. With simple ingredients and easy preparation, you’ll have a flavorful Mexican-inspired meal ready in under an hour. It’s a crowd-pleaser that’s both comforting and delicious.

The image shows a white rectangular baking dish filled with three large rolled tortillas covered in melted golden cheese. The cheese on top is bubbly and browned in spots, with melted strands stretching from one roll being pulled up. The rolls have a slightly browned, soft texture and are sprinkled with chopped green herbs on the cheese layer. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (80/20 recommended)
1 can enchilada sauce (about 10 ounces)

8-10 flour tortillas (8-inch)
2 cups shredded cheese (Mexican blend or sharp cheddar)

1 teaspoon taco seasoning (or homemade blend)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Step 2: In a large skillet over medium-high heat, brown the ground beef for 8-10 minutes until fully cooked. Drain any excess fat.
Step 3: Add the taco seasoning and about half of the enchilada sauce to the beef. Stir well and simmer for 2 minutes to combine flavors.
Step 4: Lay out a tortilla and spoon about ¼ cup of the beef mixture down the center. Sprinkle some shredded cheese on top, then roll the tortilla tightly. Place it seam side down in the baking dish. Repeat with remaining tortillas and beef mixture.

Step 5: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
Step 6: Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and lightly browned.
Step 7: Let the enchiladas rest for about 5 minutes before serving to allow flavors to settle.

Tips & Variations

For extra flavor, add finely chopped onions or jalapeños to the beef mixture while cooking.
Use corn tortillas instead of flour for a gluten-free option.
Try adding black beans or corn to the filling for more texture and nutrition.

Top with fresh cilantro, avocado slices, or a dollop of sour cream when serving.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwaving is also fine for quicker reheating but may result in softer tortillas.

How to Serve

The image shows a white baking dish filled with three stuffed cannelloni pasta tubes covered with melted golden cheese. The top cheese layer is browned and bubbly with some green herb sprinkles. One of the cannelloni has a piece lifted, showing melted cheese stretching down. The pasta looks soft and creamy under the cheese. The background has green plants and a red and white cloth, while the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use if I don’t have taco seasoning?

You can make a simple homemade blend with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper to season the beef in place of store-bought taco seasoning.