Some nights call for comfort food that doesn’t wreck your energy—or your grocery budget. Enter beef enchiladas: warm tortillas, savory ground beef, rich enchilada sauce, and plenty of melty cheese. Classic? Absolutely. Complicated? Not today. This version keeps things simple, fast, and wildly satisfying, which IMO is exactly what weeknight dinners should be.

Beef enchiladas have roots in Mexico and have since taken over menus everywhere for a reason. They’re hearty, flexible, and basically impossible to dislike. While many recipes go all out with homemade sauces and endless ingredients, this one proudly does not. Five ingredients. Zero stress. Big flavor. These enchiladas prove that “easy” doesn’t mean boring—FYI, they disappear fast at the table.

This recipe is perfect for bold Dinner Recipes For Family Of Four, but it easily scales up or down. Cooking for three? Hosting relatives? No problem. That’s why it works for Easy Dinner Recipes For 3 and Easy Big Family Meals. It’s also one of those rare Quick Dinner Ideas Picky Eaters won’t side-eye. Cheese and beef have universal approval, right?

Ground beef makes this dish a total win for fans of Quick Ground Meat Recipes and anyone hunting for Dinner Ideas Fast And Easy after a long day. Bonus: it’s one of those Meals Without Pasta that still feels filling and cozy. Taco Tuesday vibes without the mess? Yes, please.

Serve these enchiladas as a main dish with rice, beans, or a crisp salad. They’re perfect for weeknights and absolutely shine as Recipes For Family Gatherings. Looking for Easy Dinner Ideas Mexican style that everyone actually eats? This one’s it. Ready to roll some tortillas and make dinner magic happen? 🌯🔥

Easy 5 Ingredient Beef Enchiladas – Fast Dinner Without Pasta Thumbnail

Beef Enchiladas Without Pasta

Easy 5 Ingredient Beef Enchiladas are the perfect solution for busy nights when you want big flavor without extra work. Made with seasoned ground beef, chunky salsa, rich enchilada sauce, soft tortillas, and plenty of melty cheese, this recipe keeps things simple while delivering serious comfort. It’s a fast, satisfying dinner that works just as well for a family of four as it does for smaller households. These enchiladas are hearty, kid-approved, and ideal for anyone craving a cozy Mexican-inspired meal without pasta or complicated prep.

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Course: Dinner, Family Meal, Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

Ingredients You'll Need:
1 lb lean ground beef
1 cup thick, chunky salsa
1 can (10 oz) red enchilada sauce
8 small tortillas 8-inch size; flour works best, corn is optional
2 cups thick-cut shredded Mexican-style cheese blend

Method

1. Heat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.

2. Cook the beef. Place a large skillet over medium-high heat and cook the ground beef until browned and fully cooked. Drain off any extra grease, then return the beef to the pan over low heat. Stir in the salsa and let it warm through for a minute or two. Remove from heat.

3. Layer the sauce. Spoon about half of the enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.

4. Assemble the enchiladas. Warm the tortillas so they’re flexible. Spoon roughly ¼ cup of the beef mixture into the center of each tortilla and sprinkle with a generous tablespoon of cheese. Roll them snugly and place seam-side down in the dish.

5. Top and bake. Pour the remaining enchilada sauce over the rolled tortillas, then scatter the rest of the cheese evenly on top. Cover tightly with aluminum foil and bake for 30–35 minutes, until hot and bubbly.

Notes

The Real Secrets to Great Enchiladas

There are plenty of opinions out there, but for a simple, foolproof enchilada, these three tips matter most:

Use thick-cut shredded cheese. It melts slower and creates a richer, creamier texture than fine shreds.
Choose chunky salsa. Thin salsa releases too much liquid and can make the dish watery.
Pick the right tortillas. Corn is traditional, but flour tortillas stay softer and roll easier in this recipe.

Should Enchiladas Be Covered While Baking?

Yes—always cover them tightly with foil. Here’s why it works every time:

Locks in moisture so nothing dries out
Keeps flavors consistent throughout the dish
Ensures even cooking from edge to center
Prevents burnt cheese before the enchiladas heat through

FAQs & Extra Tips

Can I make these ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready.

Can I freeze them?
Yes. Wrap tightly and freeze unbaked for up to 2 months. Thaw overnight before baking.

What sides go best with beef enchiladas?
Rice, refried beans, black beans, corn salad, or a simple green salad all pair beautifully.

Want extra flavor?
Add sliced olives, diced green chiles, or a pinch of cumin to the beef mixture.

Final Thoughts

These enchiladas prove you don’t need a long ingredient list to make a crowd-pleasing, comfort-filled dinner. They’re fast, flexible, and perfect for busy nights, family dinners, or casual gatherings. Simple food. Big payoff. 🌯🔥