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Busy weeknights call for fuss free meals and these five ingredient beef enchiladas are exactly that They have been my go to whenever I need a comforting dinner on the table fast and everyone in my family loves them
I first made these when we were out of groceries and only had a few basics left My husband raved about them so now they are in regular rotation
Ingredients
- Lean ground beef: Essential for hearty filling and flavor Look for bright red color and minimal liquid in the package for freshness
- Chunky salsa: Adds tang moisture and quick seasoning Choose one with visible veggies and check the label for low sugar
- Red enchilada sauce: Provides the classic flavor Make sure to pick one with real spices and no artificial color
- Flour or corn tortillas: The wrap for your filling If you like softer texture go for flour tortillas Check for softness before buying
- Thick cut shredded Mexican cheese: Melts into gooey perfection Thicker shreds taste richer Look for a blend of cheddar Monterey jack and more for variety
Step-by-Step Instructions
- Prep the baking dish:
- Lightly grease a nine by thirteen inch baking dish with oil spray so nothing sticks This makes cleanup easy too
- Brown and season the beef:
- Cook the ground beef in a large skillet on medium high Stir often to break it up until fully browned and no pink remains Drain the fat to keep it light Turn heat down and stir in your chunky salsa Let this mixture bubble for a couple of minutes to marry the flavors
- Layer the base:
- Pour half of your enchilada sauce into the prepared dish and tilt it gently so the bottom is evenly coated This keeps enchiladas moist and prevents sticking
- Fill and roll tortillas:
- Warm your tortillas so they will not crack Place about a quarter cup of beef salsa filling in the middle of each tortilla Add a generous spoon of shredded cheese right over the meat Roll each one up tightly with the seam side down for a snug fit in your dish
- Assemble and sauce:
- Nestle all the filled tortillas side by side in your dish Pour the rest of the enchilada sauce evenly over the top and finish with the remaining cheese to make a bubbly cheesy crust
- Bake:
- Cover the dish snugly with foil to hold in moisture Bake in a three hundred fifty degree oven for thirty to thirty five minutes When done the sauce will be bubbling and the cheese beautifully melted
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My favorite ingredient here is the thick cut cheese It melts into every nook and cranny and always reminds me of big family gatherings with lots of laughter and not a bite leftover
Storage Tips
Leftovers keep well in a lidded container in the fridge for up to three days I like to reheat them in the oven so the edges get a little crisp again You can also freeze individual enchiladas wrapped in foil for quick single servings
Ingredient Substitutions
Try ground turkey or chicken for a lighter option Swap in black beans for a vegetarian version You can use green enchilada sauce instead of red and opt for your favorite salsa heat level
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Serving Suggestions
Serve with a simple green salad or some Spanish rice A dollop of sour cream and chopped cilantro on top makes it extra delicious Sometimes I add sliced avocado or a squeeze of lime for brightness
Cultural Context
Enchiladas trace back hundreds of years in Mexican cuisine Traditionally they are made with corn tortillas and a red chili pepper sauce This recipe streamlines those flavors for any skill level while still honoring the classic comfort
Recipe FAQs
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas are more traditional and can be used for a heartier flavor. Warm them first to prevent tearing.
- → How can I make this dish spicier?
Choose a hotter salsa or enchilada sauce, or add chopped jalapeños to the meat mixture before rolling.
- → What goes well as a side dish?
Mexican rice, refried beans, or a fresh salad complement the flavors and round out the meal.
- → How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- → Can I prepare this ahead of time?
Yes, assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking as directed.