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
Scale
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.
