5-Ingredient Beef Enchilada with Red Sauce in 30 Minutes

Instructions:

1. Place the 1 lb lean ground beef in your skillet over medium high heat. Break it into small crumbles for even distribution in the tortillas. Cook until no pink remains and edges are crispy. Drain excess fat.
2. Tip the pan and spoon out the excess liquid. This prevents the sauce from becoming oily later.
3. Stir in the 1 oz packet of taco seasoning and a splash of water. Cook 2 minutes until the liquid has evaporated and the beef is coated.
4. Pour about 1/4 cup of the 20 oz canned red enchilada sauce into the bottom of your 9x13 dish. Spread it until the surface is lightly coated.
5. Microwave the 10 flour tortillas for 20 seconds between damp paper towels. This makes them pliable and easy to handle.
6. Place 2 tablespoons of beef and a pinch of cheese in the center of a tortilla. Roll tightly and place seam side down in the dish.
7. Pour the remaining red enchilada sauce over the top of the rolled tortillas. Ensure the edges are covered to prevent them from drying out.
8. Sprinkle the remaining 2 cups of shredded Mexican cheese blend over the top.
9. Place in a preheated 375°F oven for 20 minutes. Bake until the cheese is bubbling and the edges are starting to brown.
10. Let the dish sit for 5 minutes. This allows the sauce to thicken and the cheese to set.