If you’re craving a comforting, flavorful meal that brings a little fiesta right to your dinner table, this Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe is exactly what you need. Juicy, seasoned ground beef wrapped in warm tortillas, smothered in rich enchilada sauce, and topped with melted cheddar cheese paired perfectly with zesty Spanish rice—this dish has all the heartiness and vibrant flavors to keep you coming back for more. It’s a celebration of simple ingredients coming together for an unforgettable Mexican-inspired meal.
Ingredients You’ll Need
These ingredients are straightforward but each one plays an important role. From the richly seasoned ground beef to the creamy cheddar cheese and the flavorful Spanish rice, every element adds depth, texture, and color to make this dish truly stand out.
- Spanish rice and pasta mix (6.8 oz): This mix provides a quick, flavorful base with tomato and spice notes that complement the beef.
- Butter (2 tablespoons): Adds richness to the rice, ensuring it cooks up creamy and delicious.
- Mild Rotel (10 oz can): Boosts the rice with a subtle tangy tomato and mild pepper kick.
- Water (2 cups): Needed to cook the rice mix perfectly.
- Olive oil (1 tablespoon): For sautéing onions and browning the beef with a touch of healthy fat.
- Small onion, diced: Adds natural sweetness and texture.
- Lean ground beef (1 pound): The hearty protein backbone of the enchiladas.
- Taco seasoning (¼ teaspoon): Infuses the beef with classic Mexican flavors.
- Garlic powder (¼ teaspoon): A subtle but essential note of garlic to brighten the beef.
- Salt and pepper (¼ teaspoon each): Enhance all the other flavors.
- Enchilada sauce (2 cans, 10 oz each): The saucy, tangy topping that makes the enchiladas deliciously saucy.
- Flour tortillas (10, 8-inch): Soft and warm, they wrap around the filling perfectly.
- Freshly shredded cheddar cheese (1 2/3 cups): Adds gooey, melty richness on top and inside.
- Fresh chopped cilantro: A burst of bright herbal flavor and color for garnish.
- Sour cream: The perfect cool and creamy accompaniment when serving.
How to Make Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe
Step 1: Cook the Spanish Rice
We start by melting butter in a saucepan over medium heat, then adding the Spanish rice and pasta mix. Instead of plain water, use the Rotel and water mixture for something extra flavorful and a bit spicy. Cook according to package directions and set it aside once ready. This zesty rice is a perfect compliment to the hearty beef fillings.
Step 2: Prepare the Ground Beef Mix
Heat olive oil in a large skillet and sauté the diced onion until soft and translucent. Add the ground beef and cook it through, breaking it up so it cooks evenly. This step helps develop the deep flavors and beautifully browned beef bits that anchor the dish.
Step 3: Season the Beef
Once the meat is cooked, stir in taco seasoning, garlic powder, salt, and pepper. These spices infuse the beef with that authentic Mexican taste you crave. Mix well then remove from heat to prepare for assembly.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Pour a little enchilada sauce in the bottom of a baking dish to keep the enchiladas moist and flavorful. Warm your flour tortillas so they bend easily. On each tortilla, layer a few spoonfuls of the cooked rice, then a scoop of the beef mixture, and a sprinkle of cheddar cheese. Roll tightly and place seam-side down in the dish.
Step 5: Add Sauce and Cheese
Once all the enchiladas are snug in the dish, pour the remaining enchilada sauce evenly over them, then top off with the remaining cheddar cheese. This ensures each bite has that iconic cheesy, tangy enchilada sauce goodness.
Step 6: Bake Until Bubbly
Cover with foil and bake for 20-25 minutes. Remove the foil for the last 5-10 minutes so the cheese melts fully and gets golden and bubbly. This perfect finish seals in the flavors and textures, making the dish irresistible.
Step 7: Garnish and Serve
Sprinkle fresh chopped cilantro on top for a pop of color and freshness. Serve the Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe alongside a dollop of cool sour cream to balance the flavors beautifully.
How to Serve Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe
Garnishes
Fresh chopped cilantro is not just decorative; it adds a citrusy brightness that cuts through the richness. A dollop of sour cream adds creamy cooling relief to each warm, cheesy bite. If you like a little heat, a few slices of jalapeño or a sprinkle of smoked paprika make lovely garnishes too.
Side Dishes
This dish is a meal on its own, but you can round it out with a fresh green salad, some guacamole, or pickled vegetables to add a refreshing crunch. Black beans or refried beans are also classic companions that enhance the traditional Mexican theme.
Creative Ways to Present
For a fun twist, try layering the enchilada filling and cheese in a casserole dish and serving it as a cheesy burrito bake. You can also prepare individual enchilada portions in small ramekins for a charming presentation at parties. A sprinkle of diced tomatoes or avocado on the top before serving adds vibrant color and texture contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftover enchiladas in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers just as tasty as the first serving.
Freezing
You can freeze the enchiladas before baking by assembling them in a freezer-safe dish, wrapping tightly with foil, and freezing for up to 2 months. When ready, thaw overnight in the fridge and then bake as usual.
Reheating
Reheat leftovers covered with foil in a 350°F oven until warm and bubbly, about 15-20 minutes. Alternatively, microwave individual servings for a quick lunch or dinner, but the oven method preserves the best texture.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas offer a different texture and flavor that’s authentic to traditional Mexican enchiladas. Just warm them gently to soften and avoid cracking when rolling.
Is this recipe spicy?
This Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe is mildly spiced thanks to the taco seasoning and Rotel. If you prefer it spicier, you can add extra chili powder or fresh jalapeños.
Can I make this recipe vegetarian?
Yes! Swap the ground beef with sautéed mushrooms, beans, or a plant-based meat substitute. The cheese and enchilada sauce keep it hearty and flavorful even without meat.
What cheese works best if I don’t have cheddar?
Monterey Jack or a Mexican cheese blend are great alternatives. They melt well and pair nicely with the enchilada sauce.
How do I keep the tortillas from getting soggy?
Warming the tortillas before assembly helps prevent them from breaking and sogginess. Also, spreading a thin layer of sauce on the baking dish bottom and rolling tightly helps keep the texture just right.
Final Thoughts
This Ground Beef Enchiladas with Spanish Rice and Cheddar Recipe is one of those wonderful meals that feels like a warm hug. With simple ingredients coming together to create layers of hearty, cheesy, and zesty goodness, it’s the kind of family favorite you’ll find yourself making again and again. I encourage you to try it out, share it with loved ones, and enjoy every flavorful bite!
Print
Ground Beef Enchiladas with Spanish 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 combines flavorful seasoned beef, Spanish rice cooked with mild Rotel, and plenty of melted cheddar cheese wrapped in warm flour tortillas. Baked to perfection with rich enchilada sauce and garnished with fresh cilantro and sour cream, this crowd-pleasing dish makes a hearty and satisfying meal for any occasion.
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 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
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
- Cook the 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 the water and mild Rotel for plain water to enhance the flavor. Once fully cooked, set the rice aside.
- Sauté the Onion and Brown the 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 ground beef and cook thoroughly, breaking it apart as it browns.
- Season the Beef: After the beef is cooked through, stir in the taco seasoning, garlic powder, salt, and pepper. Mix well to combine and remove from heat.
- Prepare the Baking Dish and Fill Tortillas: Preheat the oven to 375°F (190°C). Spread a small layer of enchilada sauce over the bottom of a 9×13-inch baking dish. On a flat surface, lay out a warm tortilla, then add a few tablespoons of the cooked rice, followed by a scoop of the seasoned beef mixture. Sprinkle some shredded cheddar cheese, roll the tortilla tightly, and place it seam side down in the baking dish.
- Assemble Remaining Enchiladas: Repeat the filling process with the remaining tortillas. Pour the remaining enchilada sauce evenly over the rolled enchiladas in the dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 to 25 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven. Garnish with fresh chopped cilantro and serve alongside sour cream for dipping or topping.
Notes
- Using mild Rotel in the rice adds a subtle tang and spice that enhances the overall flavor.
- Warm the flour tortillas before assembling to prevent cracking while rolling.
- You can substitute cheddar cheese with a Mexican cheese blend for a different flavor profile.
- For a spicier dish, use medium or hot enchilada sauce and Rotel with diced green chilies.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
