Easy Beef Enchiladas (5 Ingredients) – Weeknight-Friendly Comfort Food

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If you love a satisfying, cozy dinner that doesn’t take all night, these Easy Beef Enchiladas are your new go-to. They’re hearty, cheesy, and full of flavor, with just five simple ingredients you can grab at any store. No special techniques, no complicated steps—just a hot, bubbly pan of comfort.

Serve them on a busy weeknight or when you want something everyone will be excited to eat. You’ll be amazed at how much flavor you get with so little effort.

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Easy Beef Enchiladas (5 Ingredients) - Weeknight-Friendly Comfort Food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• Ground beef (1 pound) — 80/20 or lean works. Drain excess fat after browning.
• Enchilada sauce (2 cups) — Red enchilada sauce, canned or homemade.
• Tortillas (8–10) — 6- to 8-inch flour tortillas for easy rolling, or corn if you prefer.
• Shredded cheese (2 cups) — A Mexican blend or cheddar and Monterey Jack.
• Taco seasoning (1 packet or 2–3 tablespoons) — Store-bought or homemade.

Instructions

• Preheat your oven. Set it to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Brown the beef. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it into small crumbles as it cooks. Drain excess grease.
• Season the meat. Stir in the taco seasoning and 1/4 cup water. Let it simmer for 1–2 minutes so the flavors bloom.
• Prep your sauce and tortillas. Pour about 1/2 cup enchilada sauce into the baking dish and spread it around to coat the bottom. Warm the tortillas in the microwave for 20–30 seconds so they’re flexible.
• Assemble the enchiladas. Place a little beef (about 1/4 cup) and a sprinkle of cheese in the center of each tortilla. Roll it up snugly and place seam-side down in the dish. Repeat with remaining tortillas.
• Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the shredded cheese.
• Bake. Bake for 18–22 minutes, until the cheese is melted and bubbly and the edges look slightly crisp.
• Rest and serve. Let the enchiladas rest for 5 minutes before serving. Add any optional toppings you like.

What Makes This Special

These enchiladas keep it simple without sacrificing taste. With seasoned ground beef, melty cheese, and a good-quality enchilada sauce, you get all the classic Tex-Mex vibes in under an hour.

They’re easy to customize and forgiving, so you don’t have to stress about perfection. Plus, it’s a great way to feed a crowd on a budget. Warm, saucy, and cheesy—this is comfort food that fits into real life.

What You’ll Need

• Ground beef (1 pound) — 80/20 or lean works.

  Drain excess fat after browning.

• Enchilada sauce (2 cups) — Red enchilada sauce, canned or homemade.
• Tortillas (8–10) — 6- to 8-inch flour tortillas for easy rolling, or corn if you prefer.
• Shredded cheese (2 cups) — A Mexican blend or cheddar and Monterey Jack.
• Taco seasoning (1 packet or 2–3 tablespoons) — Store-bought or homemade.

Optional add-ons (not required): chopped cilantro, diced onions, sour cream, lime wedges, sliced jalapeños, or black olives for serving.

How to Make It

1. Preheat your oven. Set it to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the beef. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it into small crumbles as it cooks. Drain excess grease.
3. Season the meat. Stir in the taco seasoning and 1/4 cup water.

   Let it simmer for 1–2 minutes so the flavors bloom.

4. Prep your sauce and tortillas. Pour about 1/2 cup enchilada sauce into the baking dish and spread it around to coat the bottom. Warm the tortillas in the microwave for 20–30 seconds so they’re flexible.
5. Assemble the enchiladas. Place a little beef (about 1/4 cup) and a sprinkle of cheese in the center of each tortilla. Roll it up snugly and place seam-side down in the dish.

   Repeat with remaining tortillas.

6. Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the shredded cheese.
7. Bake. Bake for 18–22 minutes, until the cheese is melted and bubbly and the edges look slightly crisp.
8. Rest and serve. Let the enchiladas rest for 5 minutes before serving. Add any optional toppings you like.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

  Reheat in the microwave or covered in the oven at 325°F until warmed through.

• Freeze: Assemble in a freezer-safe pan, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F, covered with foil, for 40–50 minutes, then uncover for 10 minutes to melt and brown the cheese.
• Meal prep tip: Keep sauce and rolled tortillas separate if you plan to hold them for a day. Saucing just before baking helps prevent sogginess.

Benefits of This Recipe

• Minimal ingredients: Just five basics you likely already have or can find anywhere.
• Budget-friendly: Feeds a family without a long grocery list.
• Fast and flexible: On the table in about 40 minutes, with plenty of room for add-ins.
• Kid-approved: Familiar flavors and lots of cheese make it an easy win.
• Make-ahead friendly: Freeze or prep the components ahead for easier weeknights.

Common Mistakes to Avoid

• Skipping the tortilla warm-up: Cold tortillas crack when rolled.

  Warm them briefly so they’re pliable.

• Overfilling: Too much filling makes rolling hard and causes blowouts. Aim for about 1/4 cup beef per enchilada.
• Dry baking dish: A dry bottom leads to stuck, torn enchiladas. Always add a thin layer of sauce first.
• Forgetting to drain fat: Excess grease can make the sauce slick and heavy.

  Drain after browning.

• Using only cold cheese: While it will melt, room-temperature cheese melts more evenly. If you can, let it sit out for a few minutes.

Variations You Can Try

• Corn tortillas: For a more traditional taste, use corn tortillas. Lightly pan-warm or dip in warm sauce before rolling to prevent cracking.
• Spicy kick: Add chopped jalapeños or a pinch of chipotle powder to the beef, or choose a hot enchilada sauce.
• Beans and beef: Stir in 1/2 to 1 cup of black beans or refried beans to stretch the filling and add fiber.
• Veg boost: Sauté onions or bell peppers with the beef for extra flavor and texture.
• Green enchiladas: Swap red sauce for salsa verde and use pepper Jack cheese for a tangy twist.
• Breakfast style: Mix in softly scrambled eggs with the beef, then top with a little hot sauce.
• Low-carb option: Use low-carb tortillas or roll the beef in roasted zucchini slices for a lighter take.

FAQ

Can I use corn tortillas instead of flour?

Yes.

Corn tortillas give a classic flavor and hold up well if prepped right. Warm them and lightly coat with sauce before rolling to prevent cracking, or give them a quick pass in a hot skillet with a touch of oil.

What cheese works best?

A Mexican blend melts beautifully and tastes great. Cheddar, Monterey Jack, or pepper Jack also work well.

For extra stretch, mix in a little mozzarella with cheddar.

Do I need to cover the dish while baking?

Not usually. If your oven runs hot or the cheese is browning too fast, cover loosely with foil for part of the bake, then uncover for the last 5 minutes to bubble and brown.

How can I make this milder for kids?

Choose a mild enchilada sauce and mild taco seasoning. You can also mix a little sour cream into the sauce you pour on top to soften the heat.

Can I make it ahead?

Yes.

Assemble up to a day ahead, but for best texture, keep the sauce separate and pour it on right before baking. If already sauced, expect slightly softer tortillas but still great flavor.

What side dishes go well with these enchiladas?

Try Mexican rice, cilantro-lime rice, refried beans, black beans, or a crisp salad with avocado and lime. Chips and salsa or guacamole are always welcome.

How do I prevent soggy enchiladas?

Lightly sauce the bottom, don’t over-sauce the top, and bake until bubbly rather than overly steamy.

If using corn tortillas, pre-warm or lightly fry them to create a barrier.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or chicken both work. Add a splash of oil during browning and taste as you go—lean meats benefit from a little extra seasoning.

Final Thoughts

These Easy Beef Enchiladas prove that simple ingredients can deliver big flavor.

They’re flexible, fast, and loved by both picky eaters and spice fans. Keep the five basics on hand, and you’ll always have a satisfying dinner ready to go. Once you’ve made the classic version, try a variation or two and make it your own.

Comfort food doesn’t need to be complicated—just warm, cheesy, and shared at your table.