Description
This easy and flavorful 5 Ingredient Beef Enchiladas recipe features lean ground beef, chunky salsa, rich red enchilada sauce, soft tortillas, and melty Mexican cheese. Perfect for a comforting weeknight dinner, these enchiladas are baked to perfection with a gooey cheesy topping.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 cup chunky salsa
Sauces
- 1 (10-ounce) can red enchilada sauce
Enchiladas
- 8 (8-inch) tortillas (preferably flour tortillas)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
- Cook Beef Mixture. In a large skillet over medium-high heat, brown the lean ground beef until fully cooked. Drain off any excess fat, then reduce heat to medium-low. Stir in the chunky salsa and cook the mixture until heated through. Remove from heat.
- Add Sauce to Baking Dish. Pour about half of the red enchilada sauce evenly into the bottom of the prepared baking dish to create a flavorful base.
- Assemble Enchiladas. Warm the tortillas according to package directions for pliability. Place about 1/4 cup of the beef mixture down the center of each tortilla and top with approximately 1 heaping tablespoon of shredded cheese. Roll each tortilla tightly and place seam side down in the baking dish. Once all are arranged, pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake Enchiladas. Tightly cover the baking dish with aluminum foil to retain moisture. Bake in the preheated oven for 30 to 35 minutes until the cheese is melted and bubbly.
Notes
- Flour tortillas are preferred in this recipe for their softness and ease of rolling, but traditional corn tortillas can be used if desired.
- Be sure to drain excess fat from the beef to keep the enchiladas from becoming greasy.
- Warming tortillas before rolling helps prevent them from breaking.
- For a spicier twist, use a spicy salsa or enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
