If you’re craving a dish that wraps up everything wonderful about comfort food in one tray, look no further than this Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe. It’s a tantalizing blend of savory spiced ground beef, gooey cheddar cheese, and flavorful Spanish rice all rolled up in warm tortillas and smothered in rich enchilada sauce. Whether it’s a family dinner or a gathering with friends, this recipe promises hearty satisfaction with every bite, combining vibrant textures and classic southwestern flavors into one unforgettable meal.

Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is where the magic begins for this Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe. Each component plays a vital role—from the spices kicking up the beef’s flavor to the cheddar adding that melt-in-your-mouth goodness, and the Spanish rice bringing a colorful, zesty complement.

Spanish rice and pasta mix (1 box, 6.8 ounces): This mix gives the rice a savory tomato-based flavor and adds a fun pasta texture for variety.
Butter (2 tablespoons): Essential for toasting the rice mix and amplifying its richness.
Mild Rotel (1 can, 10 ounces): Adds a mild heat and fresh diced tomatoes for moisture and tang.
Water (2 cups): Needed to cook the Spanish rice to fluffy perfection.
Olive oil (1 tablespoon): Perfect for sautéing the onions and browning the beef without overpowering the flavors.
Small onion (1, diced small): Adds sweetness and aromatic depth to the ground beef.
Lean ground beef (1 pound): The hearty protein foundation of this recipe.
Taco seasoning (¼ teaspoon): A subtle combination of spices that enhances the beef without dominating the palate.
Garlic powder (¼ teaspoon): Infuses a gentle, savory punch into the mixture.
Salt (¼ teaspoon) and pepper (¼ teaspoon): Balances the flavors and seasons everything perfectly.
Enchilada sauce (2 cans, 10 ounces each): The rich red sauce that ties the enchiladas together with layers of smoky and tangy flavor.
Flour tortillas (10, 8-inch, warmed): The soft, pliable wrappers that hold in the delicious fillings.
Cheddar cheese (1 2/3 cups freshly shredded, divided): Melts beautifully to add gooey richness and a sharp finish.
Fresh chopped cilantro (for garnish): Adds a burst of fresh brightness and color.
Sour cream (for serving): A cooling complement to the savory enchiladas.

How to Make Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe

Step 1: Prepare the Spanish Rice

Start your cooking adventure by preparing the Spanish rice, which will be one of the filling components of your enchiladas. Melt the butter over medium heat in a saucepan, then toast the rice and tiny pasta until slightly golden to bring out their nutty flavors. Instead of plain water, use the mild Rotel combined with water to infuse the rice with tomatoes and gentle spice, cooking it right according to the box instructions. Set it aside once done to use in the assembly.

Step 2: Cook and Season the Ground Beef

While the rice is working its magic, heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent and soft, about 2 to 3 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. This is where the filling starts to come alive. Sprinkle in the taco seasoning, garlic powder, salt, and pepper, mixing thoroughly for an even, mouthwatering flavor.

Step 3: Assemble the Enchiladas

Now comes the fun part—assembling your enchiladas. Preheat your oven to 375°F (190°C). Pour a small layer of enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking and add moisture. On a flat surface, lay out a warmed tortilla, spoon a few tablespoons of cooked Spanish rice, then add a generous scoop of the seasoned ground beef. Top with a sprinkle of freshly shredded cheddar cheese, then roll the tortilla tightly and place it seam side down in the baking dish. Repeat until all tortillas are filled.

Step 4: Top and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every bit is well coated in that luscious sauce. Sprinkle the remaining cheddar cheese across the top, giving you that irresistible golden melt after baking. Cover the dish with foil and bake for 20 to 25 minutes. Then remove the foil and continue baking for another 5 to 10 minutes until the cheese is bubbly and perfectly melted. It’s like a warm hug on a plate.

How to Serve Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe

Garnishes

Sprinkle freshly chopped cilantro over the hot enchiladas just before serving to add a vibrant green freshness that contrasts beautifully with the rich reds and yellows. A dollop of cool sour cream on the side balances the savory flavors and adds creaminess that complements the spices and melted cheddar.

Side Dishes

This recipe already includes Spanish rice inside the enchiladas, so keeping it simple with a crisp green salad or some charred grilled vegetables works wonderfully. Black beans or a fresh avocado salad can also add extra texture and nutrition without competing with the main dish’s flavors.

Creative Ways to Present

For a fun party idea, serve individual portions in small baking dishes or even as enchilada cups baked in muffin tins for perfect handheld bites. Layering the rice and beef fillings creates exciting texture contrasts. Garnish each portion with a colorful slice of jalapeño or a squeeze of fresh lime for an added zing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 to 4 days, making them perfect for next-day lunches or quick dinners.

Freezing

These enchiladas freeze beautifully if you want to make a big batch ahead of time. Assemble the enchiladas, cover tightly with foil and plastic wrap, and freeze for up to 2 months. This way, you can enjoy homemade convenience without sacrificing any flavor or texture.

Reheating

Reheat refrigerated enchiladas in the oven at 350°F (175°C) covered with foil for about 15 to 20 minutes until warmed through. For frozen portions, it’s best to thaw them overnight in the fridge before reheating. This keeps the cheese melty and sauces vibrant without drying out.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! While cheddar adds a sharp, creamy flavor, you can experiment with Monterey Jack, pepper jack for a spicy kick, or even a blend of cheeses to suit your taste preferences and add exciting variations.

Is it possible to make this recipe vegetarian?

Yes! Simply substitute the ground beef with seasoned cooked beans, lentils, or a plant-based meat alternative. The Spanish rice and enchilada sauce will still provide plenty of delicious flavor.

Can I make these enchiladas gluten-free?

Definitely. Swap out flour tortillas for corn tortillas that are labeled gluten-free. Just make sure the enchilada sauce you use doesn’t contain gluten ingredients to keep this dish safe for gluten-sensitive eaters.

How spicy are these enchiladas?

This Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe uses mild Rotel and minimal taco seasoning, resulting in a mild to medium level of heat that’s friendly for most palates. You can adjust by adding more spices or mild peppers if desired.

Can I prepare this dish in advance for a dinner party?

Yes! You can assemble the enchiladas a day ahead, cover tightly, and refrigerate. Then bake fresh before serving for a stress-free meal that impresses your guests with minimal last-minute effort.

Final Thoughts

Trust me when I say, making the Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe will quickly become one of your favorite go-to meals. The perfect balance of rich, cheesy, flavorful beef wrapped in soft tortillas paired with vibrant Spanish rice simply never gets old. Give this recipe a try and watch how it brings smiles and satisfied appetites around your table every time.

Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe

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4 from 188 reviews

Author: admin
Total Time: 45 minutes
Yield: 10 servings 1x

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Description

This Ground Beef Enchiladas recipe combines a flavorful seasoned beef filling with Spanish rice and a rich enchilada sauce, all wrapped in warm flour tortillas and topped with melted cheddar cheese. Perfect for a comforting family dinner, these enchiladas are baked to bubbly perfection and garnished with fresh cilantro and sour cream for a delicious finish.

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 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

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Instructions

Prepare the rice: In a medium saucepan, melt the butter over medium heat. Add the Spanish rice and pasta mix, then cook according to package instructions, substituting the water and mild Rotel for plain water to add extra flavor. Once the rice is cooked and fluffy, 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 and translucent. Then add the ground beef, cooking until fully browned and breaking it up into small pieces as it cooks.
Season the beef: Once the beef is cooked through, stir in the taco seasoning, garlic powder, salt, and pepper. Mix everything well to evenly coat the meat with the seasonings, then remove the skillet from heat.
Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a 9×13-inch baking dish. Place a warm tortilla on a flat surface, spoon a few tablespoons of the prepared rice in the center, add a scoop of the seasoned ground beef on top, then sprinkle with some shredded cheddar cheese. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this process for all tortillas.
Top with sauce and cheese: Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheddar cheese to cover the top layer.
Bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes to heat through and meld the flavors. Then remove the foil and continue baking for an additional 5-10 minutes until the cheese is fully melted, bubbly, and lightly golden.
Serve: Garnish the enchiladas with fresh chopped cilantro. Serve hot, accompanied by sour cream on the side for added creaminess and flavor.

Notes

Using mild Rotel adds a subtle tomato and pepper flavor to the rice, but you can substitute with plain diced tomatoes if preferred.
Choose lean ground beef to reduce excess fat and keep the dish lighter.
Warm the flour tortillas before assembling to make them easier to roll without cracking.
For a spicier version, use a medium or hot enchilada sauce or add chili powder to the beef seasoning.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican