Name: 5 Ingredient Beef Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 can (10 oz) enchilada sauce; 1 1/2 cups shredded cheese; 8 small flour tortillas; 1 cup diced onion

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I make 5 Ingredient Beef Enchiladas when nights are busy. I cook them at least once a week for a quick family dinner. They use only a few items and finish fast in the oven. I like meals that clean up easily.

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I started making them after a long work week. Now I keep the ingredients on hand so I can pull dinner together fast. My kids eat them plain or with a little salsa. They stretch a pound of beef into a full meal and give steady leftovers.

This dish is a simple baked meal made with cooked ground beef, tortillas, sauce, and cheese. It tastes savory and mild, with a warm sauce and melted cheese on top. People often make it on weeknights or for a low-effort family meal. It works well when you want a filling dinner without many steps. For other quick ideas, see 5-ingredient ice water hack recipe for simple habits that save time.

Why make this recipe

This meal saves time, uses few items, and still tastes like a full dinner. You can cook the beef while you chop the onion. The bake step joins the flavors and melts the cheese. It fits a tight weeknight schedule and drops in as a last-minute plan. You can change the sauce or the cheese to match what you have. It is easy to scale up for guests or to make smaller for one or two people.

How to make this recipe

You start by cooking the beef and onion together. Then you warm the sauce and put a little on the dish so the bottoms do not stick. You fill each tortilla with the beef and cheese and roll them up. The oven melts the cheese and heats through. Expect about 20–25 minutes of bake time once the dish goes in. The steps follow each other quickly and you end with hot, cheesy rolls ready to serve.

Ingredients

1 lb ground beef, 1 can (10 oz) enchilada sauce, 1 1/2 cups shredded cheese, 8 small flour tortillas, 1 cup diced onion

Use a full pound of beef to fill the tortillas well. The enchilada sauce adds the main flavor and keeps the tortillas moist. Shredded cheese melts and binds the filling. Small flour tortillas roll easily and hold the mix. Onion gives a bit of bite and helps the beef taste full. For a different simple dinner idea, check this easy 5-ingredient vegan miso soup.

Directions

Preheat the oven to 350°F (175°C).
In a skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
Spread a little enchilada sauce on the bottom of a baking dish.
Fill each tortilla with the beef mixture and some cheese, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Bake for 20-25 minutes until the cheese is bubbly and golden.
Serve warm.

Notes: Browning the beef well builds flavor. Drain fat so the dish is not greasy. A thin layer of sauce on the dish stops sticking and keeps the bottoms from getting soggy. Let the bake finish so the cheese melts all the way.

How to serve this recipe

Serve the rolls hot from the oven. Add simple sides like rice, a bag salad, or canned corn. Top with sour cream, chopped cilantro, or diced tomatoes if you like. Cut into the middle so each person gets sauce and cheese. This meal fits casual weeknights, small dinner groups, or quick lunches from leftovers. For another easy casserole idea you might compare flavors with the Dolly Parton dish at Dolly Parton’s 5-ingredient casserole.

How to store this recipe

Cool the leftover enchiladas to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. To freeze, tuck them into a freezer-safe dish or wrap tightly in foil and plastic. Freeze for up to 2 months. Reheat from the fridge in the oven at 350°F for 10–15 minutes, or thaw overnight and reheat until hot. When frozen, let them thaw in the fridge before reheating for best texture.

Tips to make this recipe

Use medium heat to brown the beef so it cooks through without burning. Drain the fat well to avoid a greasy bake. Warm the tortillas briefly to keep them from tearing when you roll. You can add more cheese inside if you like a gooier bite. For a steady, repeatable meal keep the staples on hand. The 5 Ingredient Beef Enchiladas work well with small changes and still stay quick.

Variation

Swap the flour tortillas for corn if you prefer a firmer texture, though corn can tear easier. Use rotisserie chicken instead of beef for a different taste. Try a mild or spicy enchilada sauce to match your heat level. Add black beans or chopped bell pepper for more veggies. Keep changes small so the bake time and fit in the dish stay the same.

FAQs

Q: Can I use ground turkey?

A: Yes. Cook it the same way and drain fat if needed.

Q: Do I need to precook the tortillas?

A: No. Warming them a bit helps roll them, but you can use them straight.

Q: Can I make this ahead?

A: Assemble, cover, and chill. Bake when ready, adding a few extra minutes.

Q: How spicy is the dish?

A: It depends on the sauce you buy. Use mild sauce for low heat.

Conclusion

This version is fast, plain, and repeatable for weeknights. You can switch a few items and still get a full dinner with little work. For another take on the same idea, see the 5 Ingredient Beef Enchiladas – Southern Bite for timing and tricks. If you want a boxed or branded casserole view, look at the 5-Ingredient Beef Enchilada Casserole Recipe – Pillsbury.com for a slightly different method.