Is there anything more comforting than a pan of bubbling, cheesy enchiladas fresh from the oven? This Beef and Rice Enchilada recipe is your new secret weapon for a guaranteed family favorite. It’s hearty, flavorful, and hits that perfect spot between cozy and celebratory.
We’re taking a classic weeknight shortcut; a Spanish rice mix; and transforming it into a delicious, filling base for plump, saucy enchiladas. Stuffed with seasoned ground beef, rolled in warm tortillas, and smothered in cheese and sauce, these enchiladas are pure comfort in every bite. They’re surprisingly simple to assemble and always deliver that crowd pleasing “wow” factor. Let’s get rolling!
Why You’ll Love This Recipe
- Family Friendly & Crowd Pleasing: Cheesy, meaty, and saucy; these enchiladas are a universal hit with both kids and adults.
- Clever Shortcut: Using a Spanish rice and pasta mix adds instant, complex flavor and the perfect texture without a long list of spices.
- Make Ahead Marvel: You can assemble the entire pan hours ahead or even the night before. Just pop it in the oven when you’re ready to bake.
- Fantastic for Leftovers: They reheat beautifully, making for fantastic lunches throughout the week. The flavors seem to get even better.
- Customizable: Swap the ground beef for ground turkey or chicken, add black beans, or use corn tortillas for a gluten free twist.
Let’s Make Beef and Rice Enchiladas
This recipe is all about building layers of flavor with minimal fuss. The key is warming your tortillas so they roll without cracking!
Ingredients You’ll Need
- 1 package (6.8 ounces) Spanish rice and pasta mix (like Rice A Roni®)
- 2 tablespoons unsalted butter
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 pound lean ground beef (I recommend 85/15 or 90/10)
- 2 cans (10 ounces each) red enchilada sauce, divided
- 10 medium flour tortillas (8 inch size)
- 1 ⅔ cups shredded cheddar cheese, divided (or a Mexican blend)
- Optional for serving: chopped fresh cilantro, sour cream, diced avocado, sliced jalapeños
Step by Step Instructions
1Prep and Cook the Rice: Preheat your oven to 350°F (175°C). In a medium saucepan, prepare the Spanish rice mix according to the package directions, using the butter, water, and the entire can of diced tomatoes (with their juices). This becomes your flavorful rice base. Set aside once cooked.
2Brown the Beef: While the rice cooks, heat a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s fully browned and no longer pink. Drain off any excess grease.
3Make the Filling: To the skillet with the drained beef, add the cooked Spanish rice and 1 ¼ cups of the enchilada sauce. Stir everything together until it’s beautifully combined. Remove from heat.
4Warm the Tortillas: This is a crucial step for easy rolling! Wrap the stack of flour tortillas in a damp paper towel and microwave for 30-45 seconds until warm and pliable. Alternatively, you can heat them briefly on a dry skillet.
5Assemble the Enchiladas: Spread about ½ cup of the remaining enchilada sauce in the bottom of an ungreased 13×9 inch baking dish. Take a warmed tortilla and spoon about ⅔ cup of the beef and rice filling down the center. Sprinkle with 1 tablespoon of shredded cheese. Roll the tortilla up tightly around the filling and place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
6Sauce, Cheese, and Bake: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining shredded cheese over the sauce, covering everything in a generous, melty blanket.
7Bake to Perfection: Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted, bubbly, and just starting to brown at the edges.
8Rest and Serve: Let the enchiladas cool for about 5-10 minutes after baking. This allows them to set slightly so they hold their shape when served. Garnish with chopped cilantro and a dollop of cool sour cream if desired.
Serving Suggestions & Expert Tips
- The Complete Feast: Serve with classic sides like Spanish rice (yes, more rice!), refried beans, a crisp green salad, or simple guacamole.
- Avoid Soggy Tortillas: Spreading a thin layer of sauce on the bottom of the pan before adding the enchiladas prevents the tortillas from sticking and helps them steam to a perfect texture.
- Freezer Friendly: Assemble the enchiladas (without baking) in a freezer safe dish. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Spice Level: Use mild, medium, or hot enchilada sauce based on your family’s preference. You can also add a diced jalapeño to the beef while it cooks.
- This pan of Beef and Rice Enchiladas is more than just dinner; it’s a warm, cheesy hug on a plate. I hope it becomes a regular request in your home!
Beef and Rice Enchiladas
Ingredients
- 1 6.8 oz package Spanish rice and pasta mix (e.g., Rice A Roni®)
- 2 tbsp unsalted butter
- 2 cups water
- 1 14.5 oz can diced tomatoes, undrained
- 1 lb lean ground beef
- 2 10 oz cans red enchilada sauce, divided
- 10 8 inch flour tortillas
- 1 ⅔ cups shredded cheddar cheese or Mexican blend, divided
- Optional toppings: Fresh cilantro sour cream, avocado
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the Spanish rice mix in a saucepan according to package directions using the butter, water, and the full can of diced tomatoes. Set aside.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
- To the skillet with the beef, add the cooked Spanish rice and 1 ¼ cups of the enchilada sauce. Stir to combine. Remove from heat.
- Warm the tortillas until pliable (microwave in a damp towel for 30-45 seconds).
- Spread ½ cup of the remaining enchilada sauce in the bottom of an ungreased 13x9 inch baking dish.
- For each enchilada: Place a warmed tortilla on a work surface. Spoon about ⅔ cup of the beef rice filling down the center. Top with 1 tbsp of shredded cheese. Roll up tightly and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle with the remaining cheese.
- Bake, uncovered, for 20-25 minutes until the cheese is melted and bubbly.
- Let cool for 5-10 minutes before serving. Garnish with optional toppings as desired.
Notes
- Tortilla Tip: Warming the tortillas is essential to prevent cracking when rolling.
- Make Ahead: Assemble the unbaked enchiladas, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to bake time if starting cold.
- Freezing: Assemble and freeze before baking. Thaw overnight before baking as directed.
