Introduction:
Hey there, dinner-savvy friends! If you’re anything like me, you know that sometimes the last thing you want to do after a long day is spend hours slaving over a hot stove. That’s why I’m excited to share my 5 Ingredient Beef Enchiladas with you! This recipe is the superhero of weeknight dinners—chock-full of flavor, super simple to whip up, and guaranteed to please even the pickiest of eaters (I’m looking at you, little Timmy!).
Picture this: warm tortillas hugging seasoned ground beef awash in zesty salsa and topped with bubbling, melted cheese. It’s comfort food bliss that takes minimal effort and will have your family coming back for seconds…and maybe even thirds!
Why You’ll Love This 5 Ingredient Beef Enchiladas:
When life gets busy, this recipe is your golden ticket! Not only do I promise you’ll have dinner on the table in a flash, but you’ll also find that each bite will transport you straight to a Mexican fiesta. Using just a handful of ingredients, you can bring all those cozy flavors right into your kitchen without breaking the bank or your sanity. Let’s dive into this culinary fiesta!
Ingredients:
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 10-ounce can red enchilada sauce
- 8 8-inch tortillas
- 1 8-ounce package Borden Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Steps to Mouthwatering Enchiladas:
- First, preheat that gorgeous oven of yours to 350°F and give a 9×13-inch baking dish a light spray with nonstick cooking spray. Let’s make sure nothing sticks; we don’t need that kind of stress!
- Then, in a large skillet over medium-high heat, brown the ground beef until it’s all nicely cooked through. Drain off any excess fat (unless you’re feeling laissez-faire; no judgment here!), and then reduce the heat to medium-low. Stir in that vibrant salsa because we’re all about flavor here!
- After that, it’s time to assemble! Pour about half of the enchilada sauce into the bottom of your sprayed baking dish. This keeps our enchiladas nice and juicy, and trust me, you’ll thank me for it later.
- Now, warm the tortillas according to the package directions. It’s okay if they feel a little flimsy; they’ll become your best friends once we fill them!
- Spoon about 1/4 cup of the savory meat mixture into the center of each tortilla. Top it off with about a heaping tablespoon of that cheesy goodness. Now, roll them up tightly like you’re tucking them in for a cozy nap (who doesn’t love a good nap?!).
- Plop those rolled beauties seam side down into your baking dish. Pour the remaining enchilada sauce over the top and finish by generously sprinkling the rest of the cheese on. Because cheese makes everything better, right ?
- To finish, cover the dish tightly with aluminum foil and bake for 30 to 35 minutes. Your kitchen will smell like a collaborative effort between a Mexican restaurant and grandma’s kitchen.
Cooking Tips:
- If you’re feeling adventurous, throw in some black beans or corn to the meat mixture for added texture and flavor.
- Not a fan of ground beef? No worries—ground turkey works like a charm too!
- Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! 😄
A Personal Touch: These Beef Enchiladas hold a special place in my heart. After a busy day of chasing my kids around (and perhaps resisting the urge to hide in the pantry with a box of cookies), I found this recipe became my go-to for family gatherings. The first time I made them, my kids devoured every last bite, and I thought, “I’m a culinary genius!” Little did I know, it was this simple recipe doing all the heavy lifting!
FAQs: Can I substitute chicken for beef in this recipe? Absolutely! Shredded rotisserie chicken is a fantastic swap and can save you even more time.
How can I store leftovers? Store any leftover enchiladas tightly covered in the fridge for up to 3 days. Just reheat in the oven or microwave, and they’re good to go!
Will this recipe freeze well? You bet! Assemble the enchiladas, but don’t bake them. Cover and freeze them for up to 3 months. Just bake them from frozen—no need to thaw!
So there you have it, folks! The 5 Ingredient Beef Enchiladas are not only a breeze to make but also burst with flavor that’ll have your family singing your praises. Easy, delicious, and made with love—just the way we like it.
Ready to achieve dinner perfection? Try this recipe today and watch it become a staple in your kitchen!
Finally, for more quick and delightful recipes, don’t forget to explore other options like my Quick Chicken Tacos and Ultimate Taco Pasta Bake to fill your weeknight menu with family favorites! Happy cooking!
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5 Ingredient Beef Enchiladas for Busy Nights
Description
Hey there, dinner-savvy friends! If you’re anything like me, you know that sometimes the last thing you want to do after a long day is spend hours slaving over a hot stove. That’s why I’m excited to share my 5 Ingredient Beef Enchiladas with you! This recipe is the superhero of weeknight dinners—chock-full of flavor, super simple to whip up, and guaranteed to please even the pickiest of eaters (I’m looking at you, little Timmy!).
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 10-ounce can red enchilada sauce
- 8 8-inch tortillas
- 1 8-ounce package Borden Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- First, preheat that gorgeous oven of yours to 350°F and give a 9×13-inch baking dish a light spray with nonstick cooking spray. Let’s make sure nothing sticks; we don’t need that kind of stress!
- Then, in a large skillet over medium-high heat, brown the ground beef until it’s all nicely cooked through. Drain off any excess fat (unless you’re feeling laissez-faire; no judgment here!), and then reduce the heat to medium-low. Stir in that vibrant salsa because we’re all about flavor here!
- After that, it’s time to assemble! Pour about half of the enchilada sauce into the bottom of your sprayed baking dish. This keeps our enchiladas nice and juicy, and trust me, you’ll thank me for it later.
- Now, warm the tortillas according to the package directions. It’s okay if they feel a little flimsy; they’ll become your best friends once we fill them!
- Spoon about 1/4 cup of the savory meat mixture into the center of each tortilla. Top it off with about a heaping tablespoon of that cheesy goodness. Now, roll them up tightly like you’re tucking them in for a cozy nap (who doesn’t love a good nap?!).
- Plop those rolled beauties seam side down into your baking dish. Pour the remaining enchilada sauce over the top and finish by generously sprinkling the rest of the cheese on. Because cheese makes everything better, right ?
- To finish, cover the dish tightly with aluminum foil and bake for 30 to 35 minutes. Your kitchen will smell like a collaborative effort between a Mexican restaurant and grandma’s kitchen.
Notes
- If you’re feeling adventurous, throw in some black beans or corn to the meat mixture for added texture and flavor.
- Not a fan of ground beef? No worries—ground turkey works like a charm too!
- Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! 😄