Go Back
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.
Print Recipe Pin Recipe
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. 🌯🔥