Description
These Ground Beef Enchiladas combine savory seasoned meat, flavorful Spanish rice, and melted cheddar cheese wrapped in soft flour tortillas, all baked to bubbly perfection. Topped with fresh cilantro and served with sour cream, they make a hearty and satisfying Mexican-inspired meal that’s perfect for family dinners or gatherings.
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 Mixture
- 1 tablespoon olive oil
- 1 small onion, diced small
- 1 pound lean ground beef
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 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
- Preheat and prep: Preheat your oven to 350°F (175°C) and lightly coat a 15×10 inch casserole dish with nonstick spray to prepare for baking the enchiladas.
- Cook rice: Prepare the Spanish rice mix as directed on the package, using the butter, mild Rotel, and water to infuse the rice with flavor and give it a slightly spicy kick.
- Brown beef: In a skillet over medium-high heat, warm the olive oil and sauté the diced onion until tender and translucent. Add the ground beef and cook until it’s fully browned. Drain any excess grease, then season the meat with taco seasoning, garlic powder, salt, and pepper for a robust flavor.
- Combine and fill: Mix the cooked rice and one can of enchilada sauce into the browned beef mixture until well combined. Spoon about 2/3 cup of this filling evenly onto each warmed flour tortilla, then sprinkle each with shredded cheddar cheese. Roll up the tortillas tightly.
- Assemble and bake: Arrange the rolled enchiladas seam-side down in the prepared casserole dish. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the rest of the cheddar cheese. Bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Remove the casserole from the oven, garnish with freshly chopped cilantro, and serve with sour cream on the side to add a creamy contrast to the spicy enchiladas.
Notes
- Warming the tortillas before filling helps prevent them from breaking when rolled.
- You can substitute mild Rotel with diced tomatoes and green chilies if preferred.
- For a spicier dish, use medium or hot enchilada sauce instead of mild.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten free, substitute flour tortillas with corn tortillas and ensure the rice mix and enchilada sauce are gluten free.
