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Beef and Rice Enchiladas

These easy Beef and Rice Enchiladas are the ultimate family friendly comfort food! A flavorful Spanish rice and ground beef filling is rolled in tortillas, smothered in sauce and cheese, and baked until bubbly. A guaranteed crowd pleaser.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 5
Calories 580 kcal

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.