Ground Beef Enchiladas

A spatula scooping out beef and rice enchiladas

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Ground Beef Enchiladas

Flour tortillas stuffed with seasoned beef and Spanish rice, then topped with enchilada sauce and lots of cheese, these Ground Beef Enchiladas are an easy weeknight recipe that is about to become your family’s new favorite dinner!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Mexican

Keyword: beef enchilada casserole, beef enchiladas, easy enchilada recipe

Servings: enchiladas

Ingredients

6.8 oz. box Spanish rice and vermicelli mix such as Rice-A-Roni
2 tbsp butter for the rice
1 can mild Rotel for the rice
2 cups water for the rice
1 tbsp olive oil
1 small onion diced small
1 lb. lean ground beef
¼ tsp taco seasoning
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
2 cans (10 oz. each) enchilada sauce
10 (8") flour tortillas warmed
1⅔ cups freshly shredded cheddar cheese divided
fresh chopped cilantro for garnish
sour cream for serving

Instructions

Preheat oven to 350°F. Coat a 15x10 inch casserole dish with nonstick spray.
Prepare the rice according to package directions.
In the meantime, warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Then add in the beef and brown until no longer pink, 3 to 5 minutes more. Drain off the grease. Season with the taco seasoning, garlic powder, salt, and pepper.
Stir the cooked rice and 1 can of the enchilada sauce into the cooked beef until incorporated.
On a clean, flat work surface, spoon ⅔ cup of the beef mixture onto the lower third of each tortilla. Sprinkle with 1 tbsp of the shredded cheese. Roll up.
Place, seam side down, into the casserole dish (You should be able to fit 8 in a row and 2 along the longer side.) Top with the other can of enchilada sauce and sprinkle with the remaining cheese.
Bake, uncovered, until everything is warmed through, the tortillas are slightly crisp around the edges, and the cheese has melted, 20 to 25 minutes.
Garnish with fresh chopped cilantro and serve with a dollop of sour cream.

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