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
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 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.
