One of my favorite weeknight meals is Ground Beef Enchiladas featuring flour tortillas stuffed with seasoned beef and Spanish rice, then I top them with enchilada sauce and lots of cheese. These enchiladas are hearty, comforting, easy for me to pull together, and always a crowd pleaser.

Easy Beef and Rice Enchilada Recipe

These ground beef and rice enchiladas are hearty and satisfying, with perfectly seasoned meat, flavorful Spanish rice, and, of course, lots of cheese! This is not an authentic Mexican recipe, but it does have some of those great Mexican (or Tex-Mex) flavors I love.

I like to keep things simple by using store-bought ingredients, but you can make your own taco seasoning and enchilada sauce.

There’s a lot of flexibility with this recipe, which is great when you’re feeding a family. Sometimes I make it spicy and even add other ingredients I find in the fridge. But the base—rice, ground beef, cheese, and tortillas is a total winner.

How to Make Ground Beef Enchiladas Step by Step

Prepare the rice: Cook one box of Spanish rice mix according to the package instructions.

Prepare the beef: Sauté one onion in 1 tbsp olive oil until softened, then cook 1 lb. of ground beef so that no pink remains. Drain off any grease and then stir in ¼ tsp taco seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper.

Combine the ingredients: Add the cooked rice and one can of enchilada sauce to the ground beef. Stir to incorporate.

Assemble the enchiladas: Spoon 2/3 cup of the rice and beef mixture onto the lower third of each tortilla. Top each tortilla with 1 tbsp shredded cheese. Roll tightly. Place the tortillas seam side down in the casserole dish, top with 1 can of enchilada sauce, and sprinkle with the remaining cheese.

Bake: Bake at 350°F for 20 to 25 minutes, or until the tortillas are slightly crisp and the cheese has melted.

Serve: Serve the enchiladas topped with chopped cilantro and sour cream.

Recipe Variations

• Add beans. Refried beans or canned beans make an easy addition. You can mix them with the beef and rice or even use them in place of one of the two.
• Use chicken instead. Replace the ground beef with cooked, shredded chicken. Or see my chicken enchilada recipe for enchiladas without rice.
• Make them spicy. Use spicy enchilada sauce, or add cayenne pepper to the meat, and/or add diced jalapenos. You can also find spicy Rotel.
• Try corn tortillas. If you prefer corn tortillas, try this enchilada recipe with homemade corn tortillas. Note that they are smaller than flour tortillas, so you may need a few more.

How to Store

Leftover beef enchiladas can be stored in the fridge for up to 3 days. Keep them tightly covered or in an airtight container.

You can either pop a couple into the microwave for a few minutes to reheat them or reheat the entire pan in the oven. Cover the pan with foil and bake at 350°F until warmed through.

You can actually freeze these before or after baking. To freeze before baking, assemble as directed and then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. T

haw overnight in the fridge, then let the pan sit at room temperature for 30 minutes or so, before baking as directed. To freeze leftovers, transfer them to an airtight container or cover the pan tightly once they’ve cooled. Freeze for up to 3 months, thaw in the fridge, and reheat in the oven (covered) until hot.

What to Serve With Ground Beef Enchiladas

When it comes to serving these ground beef enchiladas, I like to offer a handful of toppings so everyone can customize it to their liking. A scoop of pico de gallo or salsa verde always adds another layer of flavor. And of course, no enchilada shall be eaten without a dollop of guacamole.

I also like to serve these enchiladas with a refreshing esquites salad and horchata to wash them down!

More Mexican-Inspired Recipes

• Mexican Pizza (Taco Bell Copycat)
• Chile Relleno Casserole
• Salsa Verde Chicken
• Chicken Taco Soup
• Stuffed Bell Peppers