We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    3K
  • Print
    33K
  • Pinterest
    4K
  • Email
    1K
  • Facebook
    2K

5-Ingredient Beef Enchilada Casserole

(57)
  52 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 5 ingredients
  • 8 servings
  • Pinterest
    4K
  • Facebook
    2K
  • Save
    3K
  • Email
    1K
  • Print
    33K

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.

Ingredients

8
Old El Paso™ flour tortillas for burritos (8 inch)
1
lb lean (at least 80%) ground beef
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
jar (16 oz) black bean or corn salsa
2
cups shredded Mexican four-cheese blend (8 oz)

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Lghtly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
  • 3 In 10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.
  • 4 Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • 5 Pour remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
  • 6 Bake 40 to 45 minutes or until hot and bubbly.
  • 7 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. 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.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Lghtly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
  • 3 In 10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.
  • 4 Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • 5 Pour remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
  • 6 Bake 40 to 45 minutes or until hot and bubbly.
  • 7 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. 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.

Expert Tips

Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.

Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
464.3
Calories from Fat
180
% Daily Value
Total Fat
21.7g
33%
Saturated Fat
10.0g
50%
Trans Fat
1 1/2g
Cholesterol
69.2mg
23%
Sodium
394.1mg
16%
Total Carbohydrate
38.1g
13%
Dietary Fiber
8.8g
35%
Sugars
1.9g
Protein
28.8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
27.10%
27%
Iron
22.20%
22%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved