If you are craving a meal that combines hearty comfort with a burst of vibrant flavors, look no further than this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe. Every bite is packed with tender, seasoned ground beef wrapped in warm tortillas, smothered in rich enchilada sauce, and topped with gooey melted cheddar. Alongside, the spicy Spanish rice offers a perfect companion, balancing heat and zest that turn a simple dinner into a festive occasion you’ll want to revisit again and again.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simple yet crucial, as each one brings something special to the table—from the aromatic spices that elevate the beef to the creamy cheddar that finishes it all beautifully.
- Spanish rice and pasta mix (6.8 oz): This combo gives a quick, flavorful base for your spicy rice component.
- Butter (2 tablespoons): Adds richness and helps toast the rice for extra depth.
- Mild Rotel (10 oz can): Combines tomatoes and mild green chiles to infuse the rice with subtle spiciness.
- Water (2 cups): Used to cook the rice mixture perfectly.
- Olive oil (1 tablespoon): For sautéing the onions and browning the beef with a hint of fruitiness.
- Small onion, diced: Builds a savory and slightly sweet foundation in the beef filling.
- Lean ground beef (1 pound): The hearty protein star of the enchiladas, seasoned just right for full flavor.
- Taco seasoning (¼ teaspoon): Adds classic Mexican-inspired spice notes without overpowering.
- Garlic powder (¼ teaspoon): Enhances the savory profile with warm garlic undertones.
- Salt and pepper (¼ teaspoon each): Balances and brightens the beef mixture.
- Enchilada sauce (2 cans, 10 oz each): The saucy goodness that coats the enchiladas, locking in moisture and flavor.
- Flour tortillas (10, 8-inch): Soft and pliable, perfect to wrap around the filling and hold everything together.
- Freshly shredded cheddar cheese (1 2/3 cups, divided): Melts beautifully atop and inside the enchiladas, adding gooey, sharp goodness.
- Fresh chopped cilantro: Provides a splash of color and a fresh herbal punch for garnish.
- Sour cream: A cool, creamy side that complements and balances the spicy richness.
How to Make Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Step 1: Cook the Spicy Rice
Begin by melting butter in a medium saucepan over medium heat, then add the Spanish rice and pasta mix. Using the mild Rotel and water in place of plain water not only cooks the rice but also infuses it with a bright, tangy kick that boosts the entire dish. Once cooked, set it aside to rest and absorb all those fantastic flavors.
Step 2: Brown the Ground Beef and Sauté Onions
Heat olive oil in a large skillet and soften the diced onion until translucent. Then add the ground beef, breaking it up as it cooks until perfectly browned. This step builds the hearty base of flavor that anchors the entire dish.
Step 3: Season the Beef Mixture
Once the beef is cooked through, sprinkle in taco seasoning, garlic powder, salt, and pepper. Stir everything well to ensure every bite has a balanced blend of spices. Removing the skillet from heat keeps the mixture ready for assembly.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and begin by spreading a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish. Lay a warmed tortilla flat, and add a couple tablespoons of the spicy rice, followed by a generous scoop of your seasoned beef. Top with some shredded cheddar, then roll it tightly and place seam side down in the dish. Repeat this for all ten tortillas.
Step 5: Add Sauce and Cheese before Baking
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheddar cheese on top — this will create that irresistible bubbly, golden crust when baked.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake for 20-25 minutes so the flavors meld and the cheese begins to melt. Then uncover and bake for another 5-10 minutes to get that perfect bubbly finish with slightly crisp edges.
Step 7: Garnish and Serve
Right before serving, sprinkle chopped fresh cilantro to add vibrancy and a fresh herbal note that contrasts beautifully with the warm, cheesy richness.
How to Serve Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Garnishes
Fresh cilantro is the classic garnish that adds color and brightness, but a dollop of cooling sour cream on the side is essential to balance the spiciness. Thinly sliced green onions or diced avocado also make fabulous options to customize your plate.
Side Dishes
This recipe shines with simple sides like a crisp garden salad or black beans to bring a variety of textures and flavors. A fresh corn salad or some roasted vegetables can also round out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving individual enchilada “roll-ups” as finger food for a party setting. Layering them like a casserole with additional toppings such as jalapeños or different cheeses turns this into a crowd-pleaser. You could even turn leftover filling into burrito bowls for a quick lunch the next day.
Make Ahead and Storage
Storing Leftovers
After the enchiladas cool, store them in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making your leftovers even tastier.
Freezing
You can freeze leftover enchiladas by tightly wrapping them or placing them in a freezer-safe container. They’ll keep well for up to 2 months, allowing you to enjoy this delicious Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe anytime you want without extra effort.
Reheating
Reheat refrigerated or frozen enchiladas in the oven at 350°F until warmed through and the cheese is bubbly again. Avoid microwaving if possible to maintain that fresh-baked texture and flavor.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar provides a classic taste and great melt, try Monterey Jack or a Mexican cheese blend for variations that also melt beautifully and complement the spices well.
Is it possible to make this recipe vegetarian?
Yes, just swap the ground beef for a plant-based meat substitute or use beans like black or pinto for protein. The rice and enchilada sauce combination will still deliver bold flavors.
How spicy is this recipe?
This rendition has a mild kick thanks to the mild Rotel and subtle taco seasoning, but you can increase or decrease the heat by choosing hotter Rotel varieties or adding chili powder or cayenne pepper to your preferred level.
Can I make this recipe ahead of time?
Definitely! Assemble your enchiladas the night before, cover the dish tightly, and refrigerate. When ready, bake as directed, just add a few minutes to the cooking time if baking cold.
What’s the best way to warm tortillas for enchiladas?
Warming tortillas briefly in a hot, dry skillet or wrapped in foil in the oven makes them more pliable and easier to roll without tearing, which is key to neat, tightly wrapped enchiladas.
Final Thoughts
This Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe is truly a labor of love you’ll be delighted to share with family and friends. With its rich flavors, comforting textures, and simple preparation, it’s perfect for cozy weeknight dinners or weekend gatherings. Don’t hesitate—roll up your sleeves and dive into making this spectacular dish that’s sure to be a new favorite at your table.
Print
Ground Beef Enchiladas with Spicy 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, and melted cheddar cheese wrapped in warm flour tortillas, all baked in a rich enchilada sauce. Perfect for a comforting family dinner, these enchiladas are garnished with fresh cilantro and served with sour cream for added creaminess.
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 Spanish Rice: In a medium saucepan, melt the butter over medium heat. Add the Spanish rice and pasta mix and cook according to the package instructions, substituting the water with a combination of water and mild Rotel for extra flavor. Once cooked, set the rice aside to cool slightly.
- 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. Add the lean ground beef and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and crumbling.
- Season the Beef Mixture: Once the beef is fully cooked and no pink remains, stir in the taco seasoning, garlic powder, salt, and pepper. Mix thoroughly to combine all seasonings, then remove the skillet from heat.
- Prepare to Assemble: Preheat your oven to 375°F (190°C). Lightly spread a small amount of enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor to the base.
- Assemble the Enchiladas: Lay one warm flour tortilla flat. Spoon a few tablespoons of the cooked Spanish rice onto the tortilla, then add a scoop of the seasoned ground beef mixture on top. Sprinkle a small handful of shredded cheddar cheese over the filling. Roll the tortilla tightly to encase the filling and place it seam side down in the prepared baking dish. Repeat this process for all 10 tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top to create a cheesy crust when baked.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once out of the oven, garnish the enchiladas with fresh chopped cilantro. Serve hot with sour cream on the side to add creaminess and balance the spicy flavors.
Notes
- Warm the tortillas before assembling to prevent cracking during rolling.
- You can substitute mild Rotel with diced tomatoes and green chilies if preferred.
- For spicier enchiladas, use medium or hot enchilada sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Adding black beans or corn to the filling can increase fiber content and add texture.
