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If you’ve been searching for a comforting, crowd-pleasing dinner that hits all the right notes, you’re going to love this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe. It’s a flavorful, satisfying dish that brings together tender ground beef seasoned to perfection, zesty enchilada sauce, and a vibrant Spanish rice that adds a delightful kick. Wrapped in warm tortillas and topped with melted cheddar cheese, this recipe is the perfect balance of cheesy, spicy, and hearty—a true fiesta on your plate that’s easy to prepare and sure to become a family favorite.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients makes this recipe approachable yet full of depth. Each component contributes a unique flavor or texture that brings the dish to life—whether it’s the spicy rice mixing with Rotel for a burst of zest, or the creamy cheddar melting perfectly atop the enchiladas.
- Spanish rice and pasta mix (6.8 ounces): Provides a quick base for the spicy rice, delivering a classic Tex-Mex flavor and satisfying texture.
- Butter (2 tablespoons): Adds richness to the rice, helping it cook to a fluffy, tender perfection.
- Mild Rotel (10 ounces): Infuses the rice with diced tomatoes and green chilies for a subtle, zesty heat.
- Water (2 cups): Essential for cooking the rice, absorbing flavors from the Rotel.
- Olive oil (1 tablespoon): Used to sauté onions and brown the ground beef, bringing out savory richness.
- Small onion, diced: Adds sweetness and texture to the beef mixture.
- Lean ground beef (1 pound): The hearty protein star of these enchiladas, seasoned and cooked to juicy perfection.
- Taco seasoning (¼ teaspoon): Packs in classic Southwestern spices to enhance the beef.
- Garlic powder (¼ teaspoon): Brings savory depth to the meat filling.
- Salt and pepper (¼ teaspoon each): Essential finishing touches to balance the flavors.
- Enchilada sauce (2 cans, 10 ounces each): The tangy, rich sauce that ties all elements together.
- Flour tortillas (10, 8-inch): Soft wraps that cradle the beef and rice filling perfectly.
- Cheddar cheese, freshly shredded (1 2/3 cups): Melts beautifully on top and inside, adding creamy sharpness.
- Fresh chopped cilantro: A bright, herbaceous garnish to finish the dish.
- Sour cream: Optional richness that complements and cools the spicy flavors.
How to Make Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Step 1: Cook the Spicy Rice
Start by melting butter in a medium saucepan over medium heat. Add the Spanish rice and pasta mix, then cook it using the water combined with mild Rotel instead of plain water. This swap infuses the rice with vibrant tomato and chili flavors, making it zippy and tasty right from the start. Once the rice is tender and all the liquid is absorbed, set it aside so it’s ready to layer into your enchiladas.
Step 2: Sauté the Onion and Brown the Ground Beef
Heat olive oil in a large skillet over medium heat, then toss in the diced onion. Cook until it softens and smells fragrant, about 2 to 3 minutes, which builds the savory base. Add your ground beef next and break it up as it browns, ensuring every bite is juicy and well-cooked. This step is where the hearty foundation of your enchilada filling takes shape.
Step 3: Season the Beef Mixture
Once the beef is fully cooked through, sprinkle in taco seasoning, garlic powder, salt, and pepper. Stir everything together until all those spices beautifully coat the meat. This seasoning blend transforms simple beef into a flavorful, mildly spiced filling that pairs wonderfully with the enchilada sauce and cheddar cheese.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish to prevent sticking and add extra sauciness. Warm each flour tortilla to make them pliable, then lay one flat and add a scoop of the spicy rice followed by a generous portion of your seasoned ground beef. Sprinkle some cheddar cheese over this filling, roll the tortilla tightly, and place it seam side down in your baking dish. Repeat until all tortillas are filled and neatly nestled together.
Step 5: Add Sauce and Cheese, Then Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one gets plenty of that tangy goodness. Top everything with the leftover cheddar cheese for a golden, bubbly finish. Cover the dish with aluminum foil and bake for 20 to 25 minutes to let the flavors meld and the filling heat through. Then remove the foil and bake for another 5 to 10 minutes so the cheese melts to gooey perfection and starts to brown slightly.
Step 6: Garnish and Serve
Once the enchiladas come out of the oven, sprinkle fresh chopped cilantro on top. The bright herbaceous notes balance the richness beautifully. Serve with a dollop of sour cream on the side to add a cooling creaminess that ties the whole meal together.
How to Serve Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Garnishes
Fresh chopped cilantro is an absolute must for this dish—its vibrant color and refreshing flavor elevate the rich, cheesy enchiladas. A spoonful of sour cream adds a creamy tang that also helps tone down the spicy notes if you want a milder bite. For an extra burst of flavor, you can add sliced jalapeños or a sprinkle of chopped green onions as well.
Side Dishes
This Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe pairs wonderfully with simple sides like a crisp green salad or crunchy tortilla chips with guacamole. You can also round out the meal with some refried beans or a light corn salad for a full and festive experience. These sides help balance the cheesy, spicy flavors and add refreshing contrast.
Creative Ways to Present
For a fun twist, try serving individual enchilada portions in small ramekins or stack tortillas layered with filling in a casserole dish style to create a layered enchilada bake. You could also add some vibrant roasted peppers or a drizzle of chipotle crema on top for extra color and smoky complexity. Presentation and little touches make sharing this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe even more special.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They keep their flavors well, and the cheese only gets more melded with the savory sauce after resting, making for great next-day meals or reheated dinners.
Freezing
You can freeze the assembled but unbaked enchiladas by wrapping the baking dish tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed. This makes it a fantastic make-ahead option for busy weeknights or meal prep.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven for about 15-20 minutes until heated through. For single servings, reheating in the microwave works well too—just keep an eye so the cheese stays melty and doesn’t dry out.
FAQs
Can I use a different type of cheese instead of cheddar?
Absolutely! While cheddar offers that classic sharpness and meltability, you can substitute Monterey Jack, pepper jack for a little heat, or a Mexican cheese blend to customize the flavor to your taste.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the ground beef for sautéed vegetables like mushrooms, zucchini, and bell peppers or use seasoned black beans for a filling that’s just as hearty and delicious.
How spicy is this recipe?
On the mild side, thanks to the use of mild Rotel and just a hint of taco seasoning. You can always tweak the heat level by choosing a hotter Rotel or adding jalapeños and chili powder if you like things spicier.
Can I prepare the rice ahead of time?
Definitely. Cooking the spicy rice in advance saves time when assembling. Just make sure to refrigerate it properly and bring it back to room temperature before layering in the tortillas so it blends nicely with the beef filling.
What’s the best way to warm tortillas without drying them out?
Wrap them in a slightly damp paper towel and microwave for about 30 seconds or warm them briefly in a dry skillet. This keeps tortillas soft and easy to roll without cracking.
Final Thoughts
This Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe is genuinely one of those meals that feels like a warm hug on a plate. It’s simple enough to prepare any night of the week but special enough to bring everyone to the table with smiles. Trust me, once you try it, this will become a regular go-to for satisfying dinners filled with bold flavors and comforting textures. Give it a go—you’re going to love how it turns out!
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Print
Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Ground Beef Enchiladas recipe features flavorful seasoned beef and Spanish rice wrapped in soft flour tortillas, topped with cheddar cheese and enchilada sauce, and baked to bubbly perfection. It’s a comforting Mexican-inspired dish perfect for family dinners or casual gatherings.
Ingredients
For the Spanish 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
For the 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
For 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 Spanish 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 add extra flavor. Once cooked, set the rice aside.
- Sauté the Onion and Cook Beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Add the lean ground beef and cook until browned, breaking it up as it cooks.
- Season the Beef: Stir in taco seasoning, garlic powder, salt, and pepper into the cooked beef mixture. Mix thoroughly and remove the skillet from heat.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble the Enchiladas: Lay a warm flour tortilla on a flat surface. Spoon a few tablespoons of the prepared Spanish rice onto the center, add a scoop of the seasoned ground beef, and sprinkle some shredded cheddar cheese on top. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this process for all tortillas.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake the enchiladas for 20 to 25 minutes. Remove the foil and continue baking for another 5 to 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: After baking, garnish the enchiladas with fresh chopped cilantro. Serve hot with sour cream on the side.
Notes
- Using mild Rotel adds a subtle spiciness and extra flavor to the Spanish rice.
- Warming the tortillas before assembling helps prevent cracking when rolling.
- For a spicier dish, use hot enchilada sauce or add jalapeños to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas.
