Description
This Ground Beef Enchiladas recipe combines savory seasoned beef, flavorful Spanish rice, and melted cheddar cheese all wrapped in warm flour tortillas, baked to perfection with rich enchilada sauce. Perfect for a comforting family dinner that yields 10 servings in about 45 minutes.
Ingredients
Scale
Rice Mixture
- 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 Filling
- 1 tablespoon olive oil
- 1 small onion, diced small
- 1 pound lean ground beef
- ¼ teaspoon taco seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ 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
- Prepare the rice: In a medium saucepan, melt the butter over medium heat. Add the Spanish rice and pasta mix and cook according to package instructions, substituting water and mild Rotel for plain water to enhance flavor. Once the rice is cooked, set it aside.
- Cook the beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the ground beef, breaking it apart as it cooks, and cook until browned and fully cooked through.
- Season the beef: Stir in taco seasoning, garlic powder, salt, and pepper into the cooked beef. Mix well, then remove from heat.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Lay one warmed tortilla flat, add a few tablespoons of rice and a scoop of the seasoned beef mixture, then sprinkle with some shredded cheddar cheese. Roll the tortilla tightly and place it seam side down in the baking dish.
- Top with sauce and cheese: Repeat the assembly process with the remaining tortillas. Once all are assembled in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes to heat through. Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh chopped cilantro and serve with sour cream on the side for added creaminess and flavor.
Notes
- You can substitute the Rotel with diced tomatoes and green chilies for a similar flavor.
- Use whole wheat or corn tortillas if preferred, but adjust warming time accordingly.
- For a spicier kick, add chopped jalapeños to the beef mixture.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
