Description
This delicious Ground Beef Enchiladas recipe combines savory seasoned beef, flavorful Spanish rice, and melted cheddar cheese, all rolled in warm flour tortillas and baked to perfection. Perfect for a comforting family dinner, these enchiladas are topped with enchilada sauce and fresh cilantro, served alongside creamy sour cream for an irresistible Mexican-inspired meal.
Ingredients
Scale
Rice
- 1 (6.8 ounce) box Spanish rice and pasta mix (such as Rice-A-Roni)
- 2 tablespoons butter
- 1 (10 ounce) can mild Rotel
- 2 cups water
Beef Mixture
- 1 tablespoon olive oil
- 1 small onion, diced small
- 1 pound lean ground beef
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Assembly
- 2 cans (10 ounce each) enchilada sauce
- 10 (8-inch) flour tortillas, warmed
- 1 2/3 cups freshly shredded cheddar cheese, divided
- Fresh chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat and prep: Preheat your oven to 350 degrees F (175 degrees C). Coat a 15×10 inch casserole dish with nonstick spray to prevent sticking during baking.
- Cook rice: Prepare the Spanish rice mix according to package directions, using the butter, mild Rotel, and water to infuse the rice with a tasty, mild tomato and pepper flavor.
- Brown beef: In a skillet, heat olive oil over medium-high heat. Sauté the diced onion until tender and translucent. Add the ground beef and cook until it is browned and fully cooked through. Drain any excess grease, then season the beef with taco seasoning, garlic powder, salt, and pepper for a well-rounded taste.
- Combine and fill: Mix the cooked rice with one can of enchilada sauce and the seasoned ground beef mixture. Spoon about 2/3 cup of this mixture onto each warmed flour tortilla. Sprinkle with some of the shredded cheddar cheese before rolling each tortilla tightly.
- Assemble and bake: Place the rolled tortillas seam-side down in the prepared casserole dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with the rest of the shredded cheddar cheese. Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh chopped cilantro. Serve warm with a side of sour cream for dipping to add creamy richness.
Notes
- For spicier enchiladas, use medium or hot Rotel and enchilada sauce instead of mild.
- To save time, you can use pre-cooked rice or leftover rice instead of making the rice from the box.
- Flour tortillas should be warmed slightly before rolling to prevent cracking.
- Ground beef can be substituted with ground turkey or chicken for a leaner option.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
