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
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 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.
