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5-Ingredient Beef Enchilada Casserole

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Updated May 20, 2022
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This 5-Ingredient Beef Enchilada Casserole recipe is about to make dinners way, way easier. Budget-friendly ingredients like ground beef plus a quick no-roll technique make this flavorful dish equal parts money- and sanity-saving. Your ground beef enchilada casserole will be 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 enchilada casserole from freezer to oven on your busiest nights.

More About This Recipe

  • Don’t let the idea of homemade enchiladas scare you, they are actually very easy to make! We’ve even got a tutorial to ease your fears. These 5-ingredient enchiladas are easy and budget friendly with ingredients like ground beef and Old El Paso enchilada sauce. The quick no-roll technique means this enchilada casserole can be ready for the oven in just 20 minutes and even unskilled cooks can assist. We’ve also included make-ahead directions, so you can take this straight from the freezer to the oven on your busiest nights. If your family loves this recipe (which we know they will), we have even more ideas for quick and easy casseroles to make the whole family happy.

5-Ingredient Beef Enchilada Casserole

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Ingredients 5
  • Servings 8
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Ingredients

  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 lb lean (at least 80%) ground beef
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 jar (16 oz) black bean and corn salsa
  • 2 cups shredded Mexican four-cheese blend (8 oz)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    2
    Fold tortillas in half and place folded-side-down in dish; set aside.
  • Step 
    3
    In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
  • Step 
    4
    Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • Step 
    5
    Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
  • Step 
    6
    Bake 40 to 45 minutes or until hot and bubbly.
  • Step 
    7
    To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Nutrition

400 Calories
20g Total Fat
21g Protein
32g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
45%
Trans Fat
1 1/2g
Cholesterol
60mg
21%
Sodium
720mg
30%
Potassium
300mg
9%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
11%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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