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Cheesy 5 Ingredient Beef Enchiladas For Busy Weeknights Bubbling Under Melted Cheese

Cheesy 5 Ingredient Beef Enchiladas for Busy Weeknights

Cheesy 5 Ingredient Beef Enchiladas for Busy Weeknights combine seasoned lean beef, corn tortillas, red sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Tex-Mex
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef 96% lean
  • 2 tablespoons taco seasoning reduced-sodium
  • 8 6-inch corn tortillas warmed
  • 2 cups red enchilada sauce divided
  • 1 cup Mexican cheese blend reduced-fat, shredded

Equipment

  • Large Nonstick Skillet
  • 9-By-13-Inch Baking Dish
  • Microwave-Safe Plate
  • Aluminum Foil

Method
 

  1. Preheat the oven to 375°F. Spread 1/2 cup enchilada sauce across the bottom of a 9-by-13-inch baking dish.
  2. Brown the ground beef in a large nonstick skillet over medium-high heat for 6 to 7 minutes, breaking it into small crumbles. Drain excess fat if needed.
  3. Stir the taco seasoning and 1/2 cup enchilada sauce into the beef. Cook for 1 minute, until the meat is evenly coated and no liquid pools in the skillet.
  4. Wrap the corn tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm and flexible.
  5. Divide the beef mixture and 1/2 cup cheese among the tortillas. Roll each tortilla snugly around the filling.
  6. Arrange the enchiladas seam-side down in the prepared baking dish.
  7. Spoon the remaining 1 cup sauce over the enchiladas and scatter the remaining 1/2 cup cheese on top. Cover loosely with foil.
  8. Bake covered for 15 minutes, then uncover and bake for 5 minutes. Rest for 5 minutes before serving.

Notes

Refrigerate leftovers for up to 4 days or freeze baked portions for up to 2 months; thaw overnight before reheating. Flour tortillas may replace corn tortillas, although they produce a softer, less distinctly corn-flavored enchilada.