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Cheesy Beef and Rice Enchiladas with Spicy Tomato Sauce

Beefy Rice Enchiladas

Beefy Rice Enchiladas

By:
Julia Pacheco
Beefy rice enchiladas are saucy, cheesy, and filled with seasoned beef and Spanish rice for an easy, satisfying Tex-Mex bake.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 5 servings
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Ingredients

  • 1 yellow onion, diced
  • 1 lb ground beef
  • 1 ½ tbs taco seasoning
  • 5.6 oz Knorr Spanish rice mix
  • 2 cups water
  • 15 oz pinto beans, drained and rinsed
  • 1 ¾ cup Mexican-style shredded cheese, divided
  • 7–9 medium flour tortillas
  • 10 oz red enchilada sauce

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, add the diced onion and ground beef. Break up the meat and cook until fully browned. Drain any excess grease from the pan.
  3. Add the taco seasoning, the Knorr Spanish rice mix, and the water. Stir to combine, bring the mixture to a simmer, then reduce heat to low, cover, and let simmer for 7 minutes.
  4. Remove the lid and stir in the drained pinto beans and 3/4 cup of the shredded cheese. Stir until the cheese melts and the filling is well combined.
  5. Lightly spray a 9×13-inch baking dish with non-stick spray. Spoon some filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared dish. Bake uncovered for 17 minutes.
  6. Pour the enchilada sauce evenly over the tortillas and sprinkle the remaining cheese on top. Return to the oven and bake an additional 10–15 minutes, until bubbly and the cheese is melted.
  7. Remove from the oven, add your favorite toppings (such as sour cream, chopped cilantro, sliced jalapeños, or diced tomatoes), and serve warm.

Video

Nutrition

Calories: 718 kcal |
Carbohydrates: 67 g |
Protein: 36 g |
Fat: 33 g |
Saturated Fat: 15 g |
Sodium: 1395 mg |
Fiber: 7 g |
Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation.

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