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
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 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.
