I’m not particularly athletic. Ok, that’s an understatement. I’m not even remotely athletic. I’m the least athletic person I know. I joke that if you ever see me running, you’d better start running too because something is after me. These 5-ingredient enchiladas are about to make dinners way, way easier. Budget-friendly ingredients like ground beef, plus a quick no-roll technique for putting them together, means this flavorful casserole is equal parts money- and sanity-saving. They’re ready for the oven in just 20 minutes, so you can get on with your life, and the handfuls of melty cheese on top will make even your pickiest eaters happy. If all that wasn’t enough, we’ve also included make-ahead directions, so you can even take this straight from freezer to oven on your busiest nights.
Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.
Ingredients
1 pound lean ground beef
1 cup chunky salsa
1 (10-ounce) can red enchilada sauce
8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Instructions
Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.