Can I make these enchiladas ahead of time?

A: Absolutely! Assemble them completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

How do I store leftovers?

A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Can I freeze these enchiladas?

A: Yes! Assemble the enchiladas but don't bake them. Wrap the entire dish tightly with plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding about 20-25 minutes to the cooking time.

5 Ingredient Beef Enchiladas: Quick and Easy Recipe

Name: 5 Ingredient Beef Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb (450g) lean ground beef; 1 small yellow onion, diced (or 1 tsp onion powder); 1 can (19 oz / 540ml) red enchilada sauce; 2 cups shredded Mexican blend cheese (or Cheddar/Monterey Jack); 8 medium flour tortillas (soft taco size); Salt and pepper (pantry staples don’t count towards the 5!)

Ingredients

1 lb (450g) lean ground beef

1 small yellow onion, diced (or 1 tsp onion powder)

1 can (19 oz / 540ml) red enchilada sauce

2 cups shredded Mexican blend cheese (or Cheddar/Monterey Jack)

8 medium flour tortillas (soft taco size)

Salt and pepper (pantry staples don’t count towards the 5!)

Instructions

1. **Preheat:** Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray.

2. **Cook Beef:** Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5-7 minutes, breaking up the meat with a spatula, until the beef is browned and the onion is soft. Drain any excess grease.

3. **Season:** Season the beef with salt and pepper. Stir in about ½ cup of the enchilada sauce into the beef mixture (this keeps the filling moist). Remove from heat.

4. **Prep Dish:** Pour about ½ cup of enchilada sauce into the bottom of the baking dish and spread it out thinly to prevent sticking.

5. **Assemble:** Lay out a tortilla. Place a generous scoop of the beef mixture in a line across the center. Sprinkle with a little bit of cheese (reserve most for the top).

6. **Roll:** Roll the tortilla up tightly around the filling. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

7. **Top:** Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to coat the edges so they don’t dry out.

8. **Bake:** Sprinkle the remaining shredded cheese over the top. Bake for 20–25 minutes, until the cheese is melted and bubbly.

9. **Serve:** Let cool for 5 minutes before serving.

Notes

Tortilla Choice: Flour tortillas are easiest to roll without cracking. If you prefer corn tortillas, wrap them in damp paper towels and microwave for 30 seconds to make them pliable before rolling.

Add-Ins: If you want to stretch the meal further (and don’t mind adding ingredients), stir a can of drained black beans or corn into the beef mixture.

Toppings: While not included in the ‘5 ingredients,’ serving this with sour cream, cilantro, or diced avocado takes it to the next level.

Storage: Leftovers keep well in the fridge for 3 days or can be frozen for up to 2 months.

Author: Anna Lovae
Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Bake
Cuisine: Tex-Mex