Description

This Ground Beef Enchiladas recipe combines flavorful seasoned beef with Spanish rice, wrapped in warm flour tortillas and smothered in rich enchilada sauce and melted cheddar cheese. Baked to perfection, these enchiladas are garnished with fresh cilantro and served with sour cream, making a comforting and delicious Mexican-inspired meal perfect for family dinners or gatherings.

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

Ground 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

Enchiladas 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

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Instructions

Cook Rice Mixture: 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 with water and Rotel for extra flavor. Once cooked, set the rice mixture aside.
Sauté Onion and Cook Beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Then add the ground beef, cooking until browned and breaking it apart as it cooks.
Season Beef: Stir in the taco seasoning, garlic powder, salt, and pepper into the cooked beef. Mix well and remove from heat.
Prepare Baking Dish and Assemble Enchiladas: Preheat the oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a 9×13-inch baking dish. Lay a warmed tortilla flat, add a few tablespoons of rice, a scoop of the seasoned beef mixture, and sprinkle with some cheddar cheese. Roll up the tortilla tightly and place it seam side down in the baking dish.
Repeat Assembly: Repeat the filling and rolling process for the remaining tortillas. Once all enchiladas are placed in the dish, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining 1 cup of shredded cheddar cheese.
Bake Enchiladas: Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes 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 hot with sour cream on the side.

Notes

For extra spice, use a medium or hot Rotel instead of mild.
To make it lower in fat, use ground turkey instead of ground beef.
Warming the tortillas before assembling helps prevent them from cracking.
Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
You can substitute corn tortillas for a gluten-free option but warm them carefully to avoid tearing.