If you’re craving a crowd-pleasing meal that combines gooey, cheesy goodness with the vibrant flavors of classic Tex-Mex, this Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe is exactly what you need. Imagine tender ground beef seasoned just right, wrapped in soft tortillas, smothered with rich enchilada sauce and melted sharp cheddar, all served alongside a zesty Spanish rice bursting with subtle heat from Rotel tomatoes. This recipe hits all the right notes for comfort, color, and flavor that will have everyone asking for seconds—trust me, it’s a winner every single time.
Ingredients You’ll Need
To create this deliciously satisfying dish, you’ll use straightforward but flavorful ingredients that are easy to find and bring a lot to the table. From the savory ground beef and tangy enchilada sauce to the cheesy topping and colorful Spanish rice, every component plays a role in making this recipe unforgettable.
- Spanish rice and pasta mix (6.8 ounces): A convenient base for that vibrant, slightly spicy rice that pairs perfectly with the enchiladas.
- Butter (2 tablespoons): Adds richness and smoothness to the Spanish rice for a velvety texture.
- Mild Rotel (10 ounces): Brings a mild kick and juicy tomato flavor to the rice, balancing the richness of the beef.
- Water (2 cups): Essential for cooking the rice to a fluffy perfection.
- Olive oil (1 tablespoon): Helps sauté the onions and brown the ground beef beautifully.
- Small onion, diced: Offers sweetness and crunch, enhancing the overall savory depth of the filling.
- Lean ground beef (1 pound): The hearty protein base, seasoned to pack a punch in every bite.
- Taco seasoning (1/4 teaspoon): Infuses the beef with the classic Mexican spice blend for authentic flavor.
- Garlic powder (1/4 teaspoon): Adds a mellow garlic undertone with no added prep work.
- Salt and pepper (1/4 teaspoon each): Enhances all the savory flavors to bring everything together.
- Enchilada sauce (2 cans, 10 ounces each): The rich, tangy sauce that makes these enchiladas so irresistible.
- Flour tortillas (10, 8-inch, warmed): Soft and pliable, perfect for wrapping the flavorful beef and rice mixture.
- Freshly shredded cheddar cheese (1 2/3 cups, divided): Melts over the top and inside adds that ooey-gooey, cheesy magic.
- Fresh chopped cilantro (for garnish): Brightens the plate with fresh herbal notes and color.
- Sour cream (for serving): Creamy contrast that cools down the spice and rounds out the flavors.
How to Make Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe
Step 1: Preheat the Oven and Prepare Your Dish
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly coat a 15 by 10-inch casserole dish with nonstick spray so your enchiladas won’t stick and will bake evenly. This step ensures a smooth cooking process and an easy cleanup.
Step 2: Cook the Spanish Rice
Follow the package instructions for the Spanish rice and pasta mix, but here’s the twist—add the butter, mild Rotel tomatoes, and water as directed. The butter enriches the rice, and the Rotel adds a subtle tomato and mild chili flavor that perfectly complements the enchilada filling. Cook it just right until fluffy and infused with those vibrant flavors.
Step 3: Brown the Ground Beef and Sauté Onion
Heat the olive oil in a skillet over medium-high heat, then add the diced onion. Cook until it’s tender and slightly translucent; this brings out its natural sweetness. Add your lean ground beef next and cook until nicely browned, breaking it apart as it cooks. Drain any excess grease, then season with the taco seasoning, garlic powder, salt, and pepper. This seasoning blend transforms the beef into the hearty, flavorful base of your enchiladas.
Step 4: Combine the Beef Mixture and Rice
Mix the cooked Spanish rice and one can of enchilada sauce into the browned beef mixture. This not only melds the flavors but moistens the filling so each enchilada stays juicy and bursting with taste. The enchilada sauce adds a layer of tang and depth that ties the whole filling together beautifully.
Step 5: Fill and Roll the Enchiladas
Lay out each warmed flour tortilla and spoon about two-thirds of a cup of the beef and rice mixture onto it. Sprinkle a little shredded cheddar cheese over the filling, then roll up the tortilla tightly but gently so none of the filling escapes. This step is where the magic of cheesy, savory enchiladas really starts to come alive.
Step 6: Assemble in the Casserole Dish and Bake
Place each rolled enchilada seam-side down in your prepared casserole dish. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the rest of the cheddar cheese. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden. This finishing bake melds all the flavors and gives you that irresistible melted cheese crust.
How to Serve Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe
Garnishes
To brighten up each plate, scatter fresh chopped cilantro on top of the enchiladas right after baking. The cilantro adds a lovely, fresh herbal note that balances the richness of the dish and brings vibrant green color to your presentation.
Side Dishes
Serve these enchiladas alongside a dollop of cool, creamy sour cream to complement the mild heat from the enchilada sauce. You can also add some crisp, fresh salad greens or pickled jalapeños if you want an extra zing. The Spanish rice that comes with the dish adds the perfect hearty accompaniment, making it a robust and satisfying meal.
Creative Ways to Present
If you’re serving guests or want to impress, sprinkle some extra shredded cheddar or a blend of cheeses on top just before baking for an ultra cheesy crust. You can also offer lime wedges on the side for a citrusy kick or present the enchiladas with sliced avocado or guacamole to add another creamy texture and flavor layer.
Make Ahead and Storage
Storing Leftovers
Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days. This makes it a great option for meal prep or quick next-day lunches. The flavors often taste even better the next day as they continue to meld.
Freezing
You can freeze assembled but unbaked enchiladas for up to 2 months. Wrap them tightly with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw them overnight in the refrigerator before baking as directed.
Reheating
To reheat, cover the enchiladas with foil to keep them moist and warm them in a 350-degree Fahrenheit oven for 15-20 minutes until heated through and the cheese is melted again. Microwaving works too but can make tortillas a bit soggy, so oven reheating is your best bet to retain that freshly baked texture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas bring a more traditional flavor and texture to enchiladas, but be careful when rolling as they can be less pliable. Slightly warming them helps prevent cracking.
Is mild Rotel necessary or can I use regular diced tomatoes?
While mild Rotel adds a nice chili-tomato flavor with just a hint of spice, you can substitute regular diced tomatoes if you prefer a milder taste, though it might lack that signature Tex-Mex kick.
How can I make this recipe spicier?
Add additional chili powder, a dash of cayenne pepper, or use a hotter variety of Rotel. You can also top with sliced jalapeños or a spicy salsa on the side.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free tortillas and double-check that your enchilada sauce and taco seasoning are gluten-free to make this dish safe for those with gluten sensitivities.
What’s the best way to shred cheddar cheese if I don’t have a grater?
If you don’t have a grater, thinly slice the cheddar into small pieces with a knife, then chop further if needed. While it won’t melt quite as evenly, it’s a fine alternative in a pinch.
Final Thoughts
This Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe is a beloved staple that brings warmth, rich flavors, and comfort to your dinner table with every bite. Whether you’re feeding the family or hosting friends, it’s a dish that feels both special and approachable. Give it a try—you might just find your next favorite go-to recipe to satisfy those hearty cravings!
Print
Ground Beef Enchiladas with Cheddar and Spanish Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef Enchiladas are a delicious and hearty Mexican-inspired dish featuring seasoned ground beef, flavorful Spanish rice, and rich enchilada sauce, all baked together with melted cheddar cheese. Perfect for a family dinner, this recipe delivers a comforting blend of textures and flavors with a hint of spice and a creamy finish from sour cream and fresh cilantro garnish.
Ingredients
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 and Filling
- 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
- 1 can (10 ounce) enchilada sauce (for mixing into beef and rice)
Assembly
- 1 can (10 ounce) enchilada sauce (for topping enchiladas)
- 10 (8-inch) flour tortillas, warmed
- 1 2/3 cups freshly shredded cheddar cheese, divided
Garnish
- Fresh chopped cilantro
- Sour cream, for serving
Instructions
- Preheat and prep: Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 15×10 inch casserole dish with nonstick cooking spray to prevent sticking during baking.
- Cook rice: Prepare the Spanish rice and pasta mix according to package directions, using the 2 tablespoons of butter, the can of mild Rotel, and 2 cups of water. This flavorful rice forms a base for the enchilada filling.
- Brown beef: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the diced onion until translucent and tender. Add the ground beef and cook, breaking it up, until browned thoroughly. Drain any excess grease. Season the meat mixture with taco seasoning, garlic powder, salt, and pepper, stirring to combine.
- Combine and fill: Stir the cooked rice and 1 can (10 ounce) of enchilada sauce into the beef mixture, blending everything evenly. Spoon approximately 2/3 cup of the filling onto each warmed flour tortilla. Sprinkle each with some of the shredded cheddar cheese, then roll them up tightly.
- Assemble and bake: Place the rolled enchiladas seam-side down in the prepared casserole dish. Pour the remaining can of enchilada sauce evenly over the top, then sprinkle with the remaining cheddar cheese. Bake in the preheated oven for 20-25 minutes until heated through and the cheese on top is melted and bubbly.
- Serve: Garnish the baked enchiladas with freshly chopped cilantro. Serve hot with sour cream on the side for added creaminess and tang.
Notes
- Warming the tortillas before filling prevents them from cracking while rolling.
- You can use store-bought enchilada sauce or homemade for a fresher taste.
- Adjust the seasoning and spice level according to your preference.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- For a lower-fat option, use ground turkey instead of beef and reduced-fat cheese.
