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
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
