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.
