Beef and Rice Enchiladas
Loaded with ground beef, cheese, and a flavorful Spanish rice mix, these enchiladas come together with minimal effort but taste like youve spent hours in the kitchen.
Loaded with ground beef, cheese, and a flavorful Spanish rice mix, these enchiladas come together with minimal effort but taste like youve spent hours in the kitchen.
- Carbohydrate 28.9225867 g
- Cholesterol 81.47925 mg
- Fat 29.88403 g
- Fiber 2.38988298316717 g
- Protein 23.1636517 g
- Saturated Fat 14.70163079 g
- Serving Size 1 1 (213g)
- Sodium 4179.70286 mg
- Sugar 26.5327037168328 g
- Trans Fat 3.8421083 g
- Calories 481 calories
Step-by-step
- Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
- Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
- Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350(F) deg; for 8-10 minutes or until the cheese is melted.
Crowding flour tortillas directly against the sides of a baking dish traps steam and creates gummy edges instead of a clean, structured roll. Staggering ten rolled tortillas across a standard thirteen-by-nine-inch pan allows adequate clearance for heat circulation. Brown the ground beef over medium heat until all pink color disappears, ensuring excess rendered fat drains completely before mixing so the tortillas avoid sogginess.
Starchy fillings require acid and crunch to balance the heavy layers of cheddar cheese and canned enchilada sauce. Serve crisp jicama slaw tossed with fresh lime juice, or present a sharp radish and cilantro salad alongside the warm plates. These bright elements cut through the rich dairy fats.
Adjusting this yield for smaller households requires halving the ingredients proportionally while maintaining the same baking vessel footprint. Five rolled units fit comfortably in an eight-inch square pan. Bake uncovered at 350 degrees Fahrenheit for eight to ten minutes, watching for the cheese to melt fully and bubble at the edges.
