If you love the comforting flavors of a classic Mexican dinner with a satisfying twist, then this Ground Beef Enchiladas with Cheddar and Rice Recipe is about to become your new favorite meal. Combining tender ground beef spiced just right, fluffy Spanish rice, and ooey-gooey cheddar cheese all wrapped inside warm flour tortillas, these enchiladas deliver layers of texture and taste in every bite. Whether you’re cooking for a cozy family dinner or planning a festive gathering, this recipe brings together simple ingredients to create an irresistible dish bursting with hearty, savory goodness and vibrant color.
Ingredients You’ll Need
This recipe uses straightforward, kitchen-friendly ingredients that each play an important role in building the authentic flavor and perfect texture of your enchiladas. From the savory ground beef to the spicy Rotel and the creamy melted cheddar, every component comes together to make something truly special.
- Spanish rice and pasta mix: Adds a flavorful, tender rice base that complements the beef perfectly.
- Butter: Enhances the rice’s richness and helps meld the flavors.
- Rotel mild tomatoes: Bring a subtle, zesty pop that livens up the rice.
- Water: Essential for cooking the rice just right.
- Olive oil: Used to sauté onions and ground beef creating a savory foundation.
- Small onion, diced: Offers sweetness and texture, softening as it cooks.
- Lean ground beef: The star protein that gives the enchiladas hearty substance.
- Taco seasoning, garlic powder, salt, and pepper: Build layers of bold, familiar Mexican spices.
- Enchilada sauce: Two cans provide that classic tangy sauce that ties everything together.
- Flour tortillas (8-inch): The soft wraps that hold all the delicious fillings inside.
- Freshly shredded cheddar cheese: Melts into every bite with creamy, sharp flavor.
- Fresh chopped cilantro: A bright garnish to contrast the richness.
- Sour cream: Perfect for cooling down the spice and adding creaminess when served.
How to Make Ground Beef Enchiladas with Cheddar and Rice Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350 degrees Fahrenheit, which is just right to melt the cheese and warm everything through without drying out the enchiladas. Lightly coat a 15 by 10-inch casserole dish with nonstick spray so your enchiladas won’t stick after baking.
Step 2: Cook the Spanish Rice Mix
Follow the package directions for your Spanish rice and pasta mix, but with a flavorful twist by adding the butter and mild Rotel tomatoes before cooking it in two cups of water. This not only flavors the rice but also gives it a nice, colorful look that brings the dish to life.
Step 3: Brown the Ground Beef and Onions
While the rice cooks, heat olive oil in a skillet over medium-high heat and sauté your diced onion until it becomes soft and fragrant. Next, add the lean ground beef and cook it until no pink remains. Drain any excess grease, then season your beef mixture generously with taco seasoning, garlic powder, salt, and pepper—this is where the bold flavor base really starts to build.
Step 4: Combine Filling Ingredients
Mix the cooked rice and one can of enchilada sauce into your savory beef mixture. This binding process blends the spicy, saucy goodness throughout the filling. Spoon roughly ⅔ cup of this delicious concoction onto each warmed tortilla, then sprinkle a generous handful of cheddar cheese over the filling before rolling each tortilla tightly.
Step 5: Assemble and Bake
Arrange each rolled enchilada seam-side down in your prepared casserole dish to keep them from unraveling. Pour the remaining enchilada sauce evenly over the top and scatter the rest of that melty cheddar cheese on top for that irresistible gooey crust. Bake for about 20 to 25 minutes until everything is heated through and the cheese is bubbling golden.
Step 6: Garnish and Serve
Once out of the oven, sprinkle fresh chopped cilantro over the enchiladas for a fresh pop of flavor and a gorgeous presentation. Serve hot with a generous dollop of sour cream on the side to add creaminess and help balance the spices perfectly.
How to Serve Ground Beef Enchiladas with Cheddar and Rice Recipe
Garnishes
Fresh cilantro isn’t just for looks; it brightens the rich, savory flavors magnificently. Adding a dollop of cool sour cream brings the ideal contrast, soothing the palate while adding smooth texture.
Side Dishes
These enchiladas pair beautifully with simple sides like a crisp green salad, refried beans, or a crunchy corn salad. You can also add some warm tortilla chips and guacamole for a full Mexican-inspired feast.
Creative Ways to Present
For a fun twist, serve these enchiladas stacked on colorful plates with sliced avocado and lime wedges. Layer in bowls for a casual taco bowl vibe or wrap them individually with festive napkins for grab-and-go lunches or potlucks.
Make Ahead and Storage
Storing Leftovers
Let your enchiladas cool completely before transferring them into an airtight container. Stored in the refrigerator, they stay fresh for about 3 to 4 days—making them ideal for meal prep or next-day enjoyment.
Freezing
You can freeze these enchiladas before baking or after baking. Wrap them tightly in foil or store them in a freezer-safe container and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover your enchiladas with foil and warm them in a preheated oven at 350 degrees Fahrenheit until heated through, about 15 to 20 minutes. You can also microwave individual portions for a quicker meal option, just be sure to heat evenly.
FAQs
Can I use brown rice instead of Spanish rice for this recipe?
Absolutely! Brown rice can be a nutritious swap, though it will change the texture slightly and may require longer cooking times. Just be sure the rice is cooked fully before mixing into the beef.
What type of cheese works best besides cheddar?
While cheddar is classic here for its flavor and meltability, you can also use Monterey Jack, Pepper Jack for some heat, or a Mexican cheese blend to add variety.
Can I make the enchiladas vegetarian?
Definitely! Simply replace the ground beef with sautéed vegetables like bell peppers, zucchini, and mushrooms or use beans for protein. The rice and cheese combo will keep them hearty.
Is it okay to use corn tortillas instead of flour tortillas?
Corn tortillas have a firmer texture and are less pliable, so warming them thoroughly to soften before rolling is key. Using flour tortillas is easier for rolling, but corn tortillas work well if prepared correctly.
How spicy are these enchiladas?
This recipe uses mild Rotel and a mild enchilada sauce to keep things approachable, but you can easily adjust the spice level by choosing a hot sauce or adding jalapeños if you prefer more heat.
Final Thoughts
This Ground Beef Enchiladas with Cheddar and Rice Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for weeknights yet impressive enough for company. Give it a try and bring that perfect mix of cheesy, savory, and colorful goodness to your dinner table—you’ll be making it again and again!
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Ground Beef Enchiladas with Cheddar and Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 50-55 minutes
- Yield: 10 enchiladas
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Ground Beef Enchiladas recipe combines seasoned beef, flavorful Spanish rice, and rich enchilada sauce, all wrapped in warm flour tortillas and baked to perfection with melted cheddar cheese. Perfect for a comforting and hearty meal, these enchiladas are garnished with fresh cilantro and served with sour cream for added creaminess.
Ingredients
Rice Mixture
- 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
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Assembly and Baking
- 2 cans (10 ounce each) enchilada sauce
- 10 (8-inch) flour tortillas, warmed
- 1 2/3 cups freshly shredded cheddar cheese, divided
Garnish and Serving
- Fresh chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly coat a 15×10 inch casserole dish with nonstick cooking spray to prevent sticking during baking.
- Cook Rice Mixture: Prepare the Spanish rice according to the package instructions, using the 2 tablespoons of butter, the 10-ounce can of mild Rotel, and 2 cups of water. Set aside once cooked.
- Cook Beef and Onion: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the diced onion and sauté until tender and translucent. Add the pound of lean ground beef and cook until browned. Drain excess grease. Season the meat with 1/4 teaspoon each of taco seasoning, garlic powder, salt, and pepper, mixing well to combine flavors.
- Combine Beef and Rice: Stir the cooked Spanish rice and one can of the enchilada sauce into the cooked ground beef mixture. This mixture will be the filling for the enchiladas.
- Assemble Enchiladas: Spoon approximately 2/3 cup of the beef and rice mixture onto each warmed 8-inch flour tortilla. Sprinkle each with shredded cheddar cheese, then roll up the tortillas tightly.
- Arrange in Casserole and Top: Place the rolled enchiladas seam-side down in the prepared casserole dish. Pour the remaining can of enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheddar cheese.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the enchiladas are heated through and the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped cilantro, and serve warm with sour cream on the side for added creaminess and flavor.
Notes
- Be sure to warm the tortillas before assembling to prevent cracking when rolling.
- You can substitute the mild Rotel with regular diced tomatoes and green chilies if preferred.
- For spicier enchiladas, use a hotter enchilada sauce or add chili powder to the beef mixture.
- Make ahead tip: Assemble the enchiladas and refrigerate before baking; increase the baking time by 5-10 minutes if baking straight from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
