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
Scale
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.
