Go Back

Cheesy Beef Enchiladas with Mexican Rice

There’s something truly heartwarming about a plate of cheesy beef enchiladas paired with flavorful Mexican rice. This comforting classic is easy to make and perfect for cozy family dinners or crowd-pleasing gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 1 lb ground beef breaking apart as it cooks
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 0.5 cup red enchilada sauce plus additional for topping
  • 8 flour or corn tortillas wraps of choice
  • 2 cups Mexican cheese blend shredded
  • 1 avocado sliced, for garnish
  • 2 tbsp fresh cilantro chopped, for garnish
For the Mexican Rice
  • 1 cup long-grain rice
  • 1 tbsp vegetable oil
  • 1.5 cups chicken broth
  • 0.5 cup tomato sauce
  • 1 tsp cumin
  • 1 tsp chili powder

Equipment

  • Skillet
  • Baking Dish
  • Medium Pot

Method
 

  1. Step 1: Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Add diced onion and minced garlic, cooking together for about 3 minutes until soft and fragrant. Stir in half a cup of red enchilada sauce, coating all the beef and veggies. Remove from heat and set aside.
  2. Step 2: Preheat oven to 375°F (190°C). Spoon beef filling into center of each tortilla and roll tightly. Place rolled tortillas seam-side down in a greased baking dish. Pour remaining enchilada sauce evenly over and top with shredded Mexican cheese blend.
  3. Step 3: Bake enchiladas for 20 to 25 minutes until cheese is melted, bubbly, and golden. Optionally broil for last 2 minutes for crispy edges.
  4. Step 4: While enchiladas bake, heat vegetable oil in a medium pot over medium heat. Add rice and toast, stirring often, until light golden. Stir in chicken broth, tomato sauce, cumin, and chili powder. Bring to boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until rice is tender and fluffy.
  5. Step 5: Serve two enchiladas per person with a scoop of Mexican rice. Garnish with sliced avocado and chopped cilantro.

Notes

Swap the Mexican cheese blend for Monterey Jack or sharp cheddar if preferred. Use ground turkey or shredded chicken as lighter proteins. For gluten-free, use only corn tortillas. Add jalapeños or chili flakes for extra spice. Mix black beans, corn, or bell peppers into the beef filling for added texture and nutrition. Warm tortillas before assembling to prevent cracking. Store leftovers in airtight containers in the fridge for 3 to 4 days.