5 Ingredient Beef Enchiladas Recipe
Beef enchiladas are one of those dishes that feels like a warm hug in food form. They’re comforting, flavorful, and surprisingly simple to make. This 5-ingredient beef enchilada recipe is my go-to when I need a quick dinner that delivers big on taste. Whether it’s a weeknight meal or a casual gathering with friends, this recipe always wins rave reviews. Plus, it’s endlessly customizable, so you can make it fit your preferences—or just work with what you have in the pantry.
I’ll never forget the first time I made these enchiladas. It was a Wednesday evening, and I’d completely forgotten to grocery shop. All I had was some ground beef in the fridge and a random assortment of pantry staples. What came out of that oven was pure magic. The tortillas were perfectly soft, the cheese was gooey and golden, and the salsa-infused beef brought just the right amount of heat. Since that day, these enchiladas have become a regular feature in my kitchen rotation.
If you’re curious about the roots of enchiladas, they trace back to Mexico, where tortillas were traditionally filled with various meats, beans, and cheeses, then smothered in chili sauce. Over the years, the dish has taken on different forms depending on where you are. In Mexico, corn tortillas are often preferred, while in the U.S., flour tortillas are a popular choice. Both are delicious, but for this recipe, I love the soft, pliable texture of flour tortillas.
The simple magic of 5 ingredients
- Lean ground beef: This is the hearty base of your filling. It soaks up all the flavor from the salsa and provides that satisfying bite. If you want a lighter option, ground turkey or chicken works beautifully too. For a vegetarian twist, try black beans or crumbled tofu.
- Chunky salsa: This adds a kick of spice and tangy freshness. Use your favorite store-bought brand or a homemade salsa if you have some on hand. Mild, medium, or hot—it’s entirely your call. Pro tip: Look for a salsa with a chunky texture so it doesn’t turn watery in the skillet.
- Red enchilada sauce: This is the backbone of the dish, coating the tortillas in that rich, savory flavor. If you’re feeling adventurous, try making your own enchilada sauce. Green enchilada sauce works well too if you want to mix things up!
- Tortillas: Flour tortillas create a soft, rollable base that’s easy to work with. Corn tortillas, on the other hand, bring a more traditional flavor but can crack when rolling unless warmed properly. Gluten-free tortillas are another option if you need them.
- Mexican cheese blend: Cheese is the star of the show here, adding that irresistible melted layer on top. The four-cheese Mexican blend is my favorite, but feel free to experiment with cheddar, Monterey Jack, or even pepper jack if you like a little heat.

Kitchen gear you’ll need
To whip up these enchiladas, you don’t need a ton of fancy tools—just the basics:
- Skillet: A large skillet is perfect for browning the beef and mixing in the salsa. Nonstick or stainless steel both work great.
- Baking dish: A 9×13-inch dish fits the rolled tortillas snugly. If you don’t have one, try using two smaller dishes instead.
- Foil: Covering the enchiladas while baking ensures they stay moist and don’t dry out.
- Tongs or a spatula: These come in handy for handling the tortillas and filling them without making a mess.
If you don’t have these exact tools, don’t stress—improvising is half the fun in the kitchen!
Step-by-step: How to make beef enchiladas
- Preheat your oven and prepare the dish
Start by setting your oven to 350°F and lightly spraying your baking dish with nonstick spray. This ensures easy cleanup later—trust me, you’ll thank yourself! - Cook the beef and salsa
Heat up your skillet over medium-high heat and brown the ground beef until no longer pink. Drain any excess fat (I like to tilt the skillet and use a spoon to remove it), then return the beef to the skillet. Stir in the salsa and let it warm through for a few minutes. The beef will soak up all that zesty salsa flavor. - Prepare the tortillas
Warm your tortillas according to the package directions. This step is key—warm tortillas are easier to roll and less likely to tear. - Assemble the enchiladas
Pour half of your enchilada sauce into the bottom of the baking dish, spreading it out evenly. Take one tortilla, spoon about 1/4 cup of the beef mixture down the center, and sprinkle on a generous tablespoon of cheese. Roll it up tightly and place it seam-side down in the dish. Repeat with the rest of the tortillas. - Top and bake
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully coated. Sprinkle the rest of the cheese on top—don’t hold back! Cover the dish tightly with foil and bake for 30-35 minutes. When the cheese is melted and bubbly, you’re good to go.

Fun ways to switch it up
- Make it vegetarian: Replace the beef with black beans, pinto beans, or roasted veggies like sweet potatoes and peppers.
- Go spicy: Add chopped jalapeños or a dash of cayenne to the beef mixture for extra heat.
- Try different cheeses: Swap the Mexican blend for queso fresco, sharp cheddar, or a mix of mozzarella and Parmesan for a unique twist.
- Seasonal flair: Add sautéed zucchini or fresh corn to the filling in the summer, or butternut squash in the fall.
- International twist: Use shredded chicken tikka masala or Korean-style beef bulgogi as the filling for a fun global fusion.
Serving suggestions and plating ideas
When it’s time to serve, I love adding a sprinkle of chopped cilantro and some diced avocado on top for a fresh pop of color. A dollop of sour cream or a drizzle of Mexican crema is always a hit too. Pair these enchiladas with a simple side of Spanish rice or black beans. If you’re hosting, serve them family-style straight from the baking dish—nothing fancy, just delicious.
What to drink with enchiladas
For beverages, I’m partial to a zesty margarita or a chilled Mexican beer like Modelo or Pacifico. If you prefer non-alcoholic options, a refreshing lime agua fresca or an icy horchata pairs wonderfully with the bold flavors of the dish.
Storage and reheating tips
Got leftovers? Lucky you! Store the enchiladas in an airtight container in the fridge for up to 3 days. To reheat, cover them with foil and bake at 350°F for 20 minutes, or microwave individual portions for 1-2 minutes. If you’re freezing them, assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. Bake straight from frozen, adding 10-15 minutes to the cook time.
Scaling the recipe
Feeding a crowd? Double the ingredients and use two baking dishes. For smaller portions, halve the recipe and use an 8×8-inch dish. Just be sure to adjust the amount of enchilada sauce so everything is evenly coated.
Encouragement to try this recipe
These 5-ingredient beef enchiladas are a no-fuss way to bring bold, comforting flavors to your table. They’re simple enough for beginners but satisfying enough to impress seasoned cooks. Try them out, experiment with the variations, and make them your own—you won’t regret it.

FAQs
1. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are more traditional, but they’re prone to cracking, so warm them well before rolling.
2. Can I make these ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake them when you’re ready.
3. What if I don’t have enchilada sauce?
You can use tomato sauce mixed with a little chili powder, cumin, and garlic powder as a quick substitute.
4. Can I freeze the leftovers?
Yes, just be sure to wrap them tightly to avoid freezer burn. Reheat from frozen or thaw in the fridge overnight.
5. What’s the best way to reheat enchiladas?
Cover with foil and bake at 350°F, or microwave individual portions for a quick fix.

5 Ingredient Beef Enchiladas Recipe
These 5-ingredient beef enchiladas are easy, cheesy, and packed with flavor. Perfect for weeknight dinners or family gatherings!
- Total Time: 45 minutes
- Yield: 4-6 1x
Ingredients
- 1 pound lean ground beef
- 1 cup chunky salsa
- 1 (10-ounce) can red enchilada sauce
- 8 (8-inch) tortillas (We much prefer flour tortillas in this recipe, but corn are more traditional.)
- 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
- Preheat your oven and prepare the dish
Start by setting your oven to 350°F and lightly spraying your baking dish with nonstick spray. This ensures easy cleanup later—trust me, you’ll thank yourself! - Cook the beef and salsa
Heat up your skillet over medium-high heat and brown the ground beef until no longer pink. Drain any excess fat (I like to tilt the skillet and use a spoon to remove it), then return the beef to the skillet. Stir in the salsa and let it warm through for a few minutes. The beef will soak up all that zesty salsa flavor. - Prepare the tortillas
Warm your tortillas according to the package directions. This step is key—warm tortillas are easier to roll and less likely to tear. - Assemble the enchiladas
Pour half of your enchilada sauce into the bottom of the baking dish, spreading it out evenly. Take one tortilla, spoon about 1/4 cup of the beef mixture down the center, and sprinkle on a generous tablespoon of cheese. Roll it up tightly and place it seam-side down in the dish. Repeat with the rest of the tortillas. - Top and bake
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully coated. Sprinkle the rest of the cheese on top—don’t hold back! Cover the dish tightly with foil and bake for 30-35 minutes. When the cheese is melted and bubbly, you’re good to go.
Notes
Serving suggestions and plating ideas
When it’s time to serve, I love adding a sprinkle of chopped cilantro and some diced avocado on top for a fresh pop of color. A dollop of sour cream or a drizzle of Mexican crema is always a hit too. Pair these enchiladas with a simple side of Spanish rice or black beans. If you’re hosting, serve them family-style straight from the baking dish—nothing fancy, just delicious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dinner