5-Ingredient Beef Enchiladas
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 shredded four cheese Mexican cheese (about 2 cups)
Prep Time: 20 mins
Cook Time: 30 mins
Makes: 8 enchiladas
Heat oven to 350 F. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.
In a large skillet over medium-high heat, brown ground beef. Drain excess fat and return meat to the skillet on medium-low heat. Stir in the salsa and heat through. Remove from the heat.
Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
Warm tortillas according to package directions. Place about 1/4 cup of the meat mixture down the center of each tortilla and top with 1 heaping tablespoon of cheese. Tightly roll each tortilla and place in the dish, seam side down. Pour remaining enchilada sauce over them and sprinkle with remaining cheese.
Tightly wrap the dish with aluminum foil and bake 30-35 minutes.