If you’re craving something irresistibly comforting with a delightful kick, you have to try this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe. It’s a complete flavor-packed meal that brings together tender ground beef, savory enchilada sauce, zesty Spanish rice, and plenty of melty cheddar cheese, all wrapped in warm tortillas. This dish is perfect for family dinners or casual get-togethers, offering layers of hearty texture and vibrant tastes that everyone will rave about.
Ingredients You’ll Need
The magic of this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe lies in the simplicity and balance of its ingredients. Each component builds flavor and texture that make this dish a standout — from the spicy rice that adds a beautiful pop of color to the rich, cheesy enchiladas.
- Spanish rice and pasta mix (6.8 ounces): The base for your spicy rice, adding a classic, vibrant flavor and perfect texture.
- Butter (2 tablespoons): Melts into the rice for richness and enhanced mouthfeel.
- Mild Rotel (10 ounces, canned): Adds a gentle but flavorful heat and a fresh tomato element to the rice.
- Water (2 cups): Necessary for cooking the rice perfectly fluffy.
- Olive oil (1 tablespoon): For sautéing the onions and beef, lending a subtle fruity note.
- Small onion, diced: Adds sweetness and texture to the beef mixture.
- Lean ground beef (1 pound): The hearty star protein that carries all the spices beautifully.
- Taco seasoning (¼ teaspoon): Brings southwestern warmth and a mild spice punch.
- Garlic powder (¼ teaspoon): Adds depth and savory aromatics without overpowering.
- Salt (¼ teaspoon): Essential to balance and enhance all the flavors.
- Black pepper (¼ teaspoon): Just enough to add a slight kick without stealing the spotlight.
- Enchilada sauce (2 cans, 10 ounces each): The tangy, smoky, luscious sauce that ties everything together.
- Flour tortillas (10, 8-inch, warmed): Soft and pliable wraps that make the enchiladas easy to roll and eat.
- Cheddar cheese, freshly shredded (1 2/3 cups, divided): Gooey, melty, and sharp, perfectly finishing the dish.
- Fresh chopped cilantro (for garnish): A fresh burst of herbaceous brightness to finish each serving.
- Sour cream (for serving): The cool, creamy contrast that complements the spicy heat perfectly.
How to Make Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Step 1: Prepare the Spicy Rice
Start by melting butter in a medium saucepan over medium heat, then add the Spanish rice and pasta mix. Instead of plain water, use your canned mild Rotel along with water to cook the rice according to package directions. This small swap infuses the rice with a subtle tomato and jalapeño flavor that makes every bite pop. Once cooked, set your spicy rice aside and get ready for the next step.
Step 2: Cook and Season the Ground Beef
Heat olive oil in a large skillet over medium heat, then sauté the diced onion until soft and translucent—about 2 to 3 minutes. Next, add the ground beef, breaking it apart as it browns evenly. Make sure your beef is nicely browned for that deep, savory flavor. Once cooked through, sprinkle in taco seasoning, garlic powder, salt, and black pepper, mixing well to ensure every bit is seasoned perfectly before removing the skillet from heat.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and lightly coat the bottom of a 9×13 inch baking dish with a spoonful of enchilada sauce. Lay a warm tortilla flat and start filling: spoon a few tablespoons of your freshly cooked spicy rice, then add a generous scoop of the seasoned beef mixture, and top with a sprinkle of cheddar cheese. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this process until all tortillas are filled and snug in the pan.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every crevice is covered in saucy goodness. Sprinkle the rest of your cheddar cheese on top for that mouthwatering, golden crust. Cover the dish with foil and bake for 20 to 25 minutes. After this, remove the foil and bake for an additional 5 to 10 minutes to allow the cheese to become bubbly and lightly browned on top.
Step 5: Serve and Enjoy
Once baked to perfection, take the enchiladas out to cool just slightly. Garnish with freshly chopped cilantro for a colorful, fresh touch. Don’t forget to serve with a dollop of sour cream on the side, which balances the spicy, cheesy flavors beautifully. Now, you’re ready to dig into this fantastic Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe!
How to Serve Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
Garnishes
Fresh chopped cilantro is a must-have garnish, adding a pop of color and a bright, herbaceous note. A scoop of cool sour cream provides a creamy counterpoint to the richness and heat. For an extra burst, try adding sliced jalapeños or diced avocado which add freshness and texture.
Side Dishes
To complement your enchiladas, a simple green salad with lime vinaigrette is perfect to cut through the richness. You might also serve black beans or refried beans on the side for added protein and heartiness. Corn on the cob or a light cucumber salad can also brighten the meal.
Creative Ways to Present
For a more festive presentation, serve your enchiladas on rustic ceramic plates, accompanied by small bowls of fresh salsa or guacamole. You can also layer the enchiladas in individual ramekins for a fun, personalized touch during dinner parties. Don’t be shy to drizzle some extra enchilada sauce artistically on the plate for that restaurant-worthy appearance.
Make Ahead and Storage
Storing Leftovers
After your flavorful Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe has been enjoyed, wrap any leftovers tightly in foil or transfer them to an airtight container. Refrigerate for up to 3-4 days to keep the flavors fresh and the cheese intact. This allows you to savor the dish again without any loss of quality.
Freezing
If you want to prep ahead or save some for later, this dish freezes beautifully. Wrap individual portions tightly in plastic wrap and then aluminum foil or place in freezer-safe containers. They will keep well for up to 2 months. To thaw, move them to the fridge overnight before reheating.
Reheating
Reheat your enchiladas in the oven at 350°F (175°C) covered with foil for about 15-20 minutes until warmed through without drying out. Alternatively, microwave on medium power in short bursts, covering loosely, to maintain moistness and cheesy goodness. Always check that your dish is piping hot before serving.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are excellent lean alternatives and will still absorb all those delicious seasonings wonderfully. Just be mindful to cook thoroughly and adjust seasoning to taste.
What can I do if I don’t have mild Rotel?
No problem! You can substitute with diced tomatoes and chopped mild green chilies to replicate the flavor. Adjust quantity to your preferred spice level.
Is it necessary to warm the tortillas before assembling?
Warming tortillas makes them more flexible and easier to roll without cracking, helping your enchiladas keep their shape and stay neat during baking.
Can I make this recipe gluten-free?
Yes! Simply swap the flour tortillas for gluten-free tortillas and check that the enchilada sauce and seasoning packets do not contain gluten ingredients. Many brands offer gluten-free options.
How spicy is this Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe?
This recipe has a mild heat level that’s approachable for most palates. The mild Rotel adds a gentle kick, and you can always customize the spice by choosing hotter chili options or adding more taco seasoning.
Final Thoughts
This Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe is a comforting, vibrant meal that’s perfect for bringing a little fiesta to your weeknight dinners. It’s straightforward enough for cooks of all levels yet bursting with layered flavors and textures that will have everyone asking for seconds. I can’t recommend enough making this at home—it’s truly a crowd-pleaser you’ll want to keep in your recipe box forever.
Print
Ground Beef Enchiladas with Spicy Rice and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Ground Beef Enchiladas recipe features tender ground beef seasoned with classic spices, layered with flavorful Spanish rice, wrapped in warm flour tortillas, and smothered in a rich enchilada sauce topped with melted cheddar cheese. Baked to perfection, these enchiladas are garnished with fresh cilantro and served with a side of sour cream for a delicious, comforting Mexican-inspired meal perfect for a family dinner.
Ingredients
Spanish 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
Enchilada 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 over medium heat, melt the butter. Add the Spanish rice and pasta mix, then cook according to package instructions, substituting the 2 cups water and 1 can of mild Rotel in place of plain water to infuse extra flavor. Once the rice is tender and fully cooked, set it 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 and translucent. Add the ground beef, breaking it up with a spatula, and cook thoroughly until browned and no longer pink.
- Season the beef: Stir in the taco seasoning, garlic powder, salt, and pepper to the cooked beef mixture. Mix well to evenly distribute the spices, then remove the skillet from heat.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce evenly across the bottom of a 9×13-inch baking dish. Lay a warmed flour tortilla flat on a surface. Spoon a few tablespoons of cooked Spanish rice onto the center of the tortilla, followed by a generous scoop of the seasoned ground beef. Sprinkle some shredded cheddar cheese on top. Tightly roll the tortilla around the filling and place it seam side down in the baking dish.
- Top with sauce and cheese: Repeat the assembly process with the remaining tortillas, arranging each rolled enchilada snugly in the baking dish. Pour the remaining enchilada sauce evenly over the top of all the rolls. Then sprinkle the remaining 1 cup of shredded cheddar cheese over the sauce-covered enchiladas.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes. After this time, remove the foil and continue baking for an additional 5-10 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove the enchiladas from the oven and let cool slightly. Garnish with freshly chopped cilantro and serve warm with a side of sour cream for added creaminess and flavor.
Notes
- For spicier enchiladas, substitute mild Rotel with regular or hot variety.
- To make this dish gluten-free, use corn tortillas instead of flour tortillas.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Cheese can be substituted with Monterey Jack or a Mexican cheese blend for different flavor nuances.
- Be sure to warm the tortillas before assembling to prevent tearing when rolling.
