Description
These Ground Beef Enchiladas are a classic Tex-Mex dish that’s easy to make and always a crowd-pleaser. Tender flour tortillas are filled with a savory ground beef and rice mixture, smothered in enchilada sauce, and topped with melted cheddar cheese.
Ingredients
Units
Scale
- 1 (6.8 ounce) box Spanish rice and pasta mix (such as Rice-A-Roni)
- 2 tablespoons butter (for the rice)
- 1 (10 ounce) can mild Rotel (for the rice)
- 2 cups water (for the rice)
- 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
- 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
- Preheat and prep: Preheat oven to 350 degrees F (175 degrees C). Coat a 15×10 inch casserole dish with nonstick spray.
- Cook rice: Prepare the rice according to package directions, using the butter, Rotel, and water.
- Brown beef: Heat olive oil in a skillet over medium-high heat. Sauté onion until tender. Add ground beef and cook until browned. Drain grease. Season with taco seasoning, garlic powder, salt, and pepper.
- Combine and fill: Stir cooked rice and 1 can of enchilada sauce into the beef mixture. Spoon 2/3 cup of the mixture onto each tortilla. Sprinkle with cheese. Roll up.
- Assemble and bake: Place enchiladas seam-down in the casserole dish. Top with remaining enchilada sauce and cheese. Bake for 20-25 minutes, or until heated through and cheese is melted.
- Serve: Garnish with cilantro and serve with sour cream.
Notes
- Tortilla tip: Warm tortillas before filling to prevent them from cracking.
- Cheese variations: Use a blend of cheeses, such as Monterey Jack or pepper jack.
- Spice it up: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
Nutrition
- Serving Size: 1 enchilada
- Calories: 520kcal
- Sugar: 8g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
