Description
These Ground Beef Enchiladas are a delicious Tex-Mex dish featuring a flavorful blend of seasoned beef, spicy Rotel-infused Spanish rice, and a generous topping of cheddar cheese, all baked until bubbly and golden. Perfect for a family dinner or gathering, this recipe combines hearty ingredients with easy preparation for a comforting meal.
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
Beef Mixture
- 1 tablespoon olive oil
- 1 small onion, diced small
- 1 pound lean ground beef
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10 ounce) enchilada sauce
Additional Ingredients
- 1 can (10 ounce) 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
- Preheat and prep: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 15×10 inch casserole dish with nonstick spray to prevent sticking.
- Cook rice: Prepare the Spanish rice according to the package directions. Use the butter, mild Rotel, and water as ingredients to infuse the rice with a flavorful, slightly spicy tomato taste.
- Brown beef: In a skillet, heat the olive oil over medium-high heat. Sauté the diced onion until it becomes tender and translucent. Add the ground beef and cook thoroughly until browned, breaking it up as it cooks. Once cooked, drain any excess grease. Season the beef mixture with taco seasoning, garlic powder, salt, and pepper for a well-rounded flavor.
- Combine and fill: Stir the cooked Spanish rice and one can of enchilada sauce into the beef mixture until combined evenly. Take each warmed flour tortilla and spoon about 2/3 cup of the beef and rice mixture onto it. Sprinkle some shredded cheddar cheese over the filling, then roll up the tortilla tightly.
- Assemble and bake: Place each rolled enchilada seam-side down in the prepared casserole dish in a single layer. Pour the remaining can of enchilada sauce over the top of the assembled enchiladas, then evenly sprinkle the remaining shredded cheddar cheese on top. Bake in the preheated oven for 20 to 25 minutes until the enchiladas are heated through and the cheese is fully melted and bubbly.
- Serve: Once baked, garnish the enchiladas with fresh chopped cilantro. Serve warm with a side of sour cream for added creaminess and flavor.
Notes
- For a spicier dish, consider using hot Rotel or adding more taco seasoning.
- Warming the tortillas before rolling helps prevent cracking.
- You can substitute cheddar cheese with a Mexican cheese blend for a different flavor.
- Leftover enchiladas can be refrigerated and reheated in the oven for best results.
- Use lean ground beef to reduce fat content and avoid excessive grease.
