Description
These Ground Beef Enchiladas are a flavorful and comforting Mexican-inspired dish, featuring seasoned ground beef, Spanish rice with Rotel, and plenty of melted cheddar cheese, all wrapped in soft flour tortillas and baked to perfection with rich enchilada sauce.
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
- Prepare the rice: 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 and mild Rotel for plain water to add extra flavor. Once cooked, set the rice aside.
- Cook the 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 ground beef, breaking it apart as it cooks, and cook until fully browned.
- Season the beef: Stir in the taco seasoning, garlic powder, salt, and pepper into the cooked beef. Mix well and remove from heat.
- Assemble the 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 warm tortilla flat and add a few tablespoons of the cooked rice, followed by a scoop of the seasoned ground beef mixture. Sprinkle some cheddar cheese on top, then roll the tortilla tightly and place it seam side down in the baking dish.
- Top with sauce and cheese: Repeat the assembly process with the remaining tortillas and filling. Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheddar cheese.
- Bake: 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.
- Serve: Garnish the enchiladas with fresh chopped cilantro and serve warm with sour cream on the side.
Notes
- Use mild or spicy Rotel depending on your heat preference.
- For a healthier option, use whole wheat or corn tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute ground turkey or chicken for the beef to vary the protein.
- If you prefer, add black beans or corn to the filling for added texture and nutrition.
