Best 4 Beef N Rice Enchiladas Recipes
Embark on a culinary journey to savor the delightful flavors of beef n rice enchiladas, a dish that tantalizes taste buds and warms hearts. With its roots deeply embedded in Mexican cuisine, this delectable dish has gained immense popularity worldwide. Whether you're a seasoned home cook or a novice in the kitchen, discovering the art of crafting the perfect beef n rice enchiladas is an exciting adventure that awaits you.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY CHEDDAR BEEF ENCHILADAS
This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!
Provided by awhita11
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
- Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
- Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
- Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
- Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 57.9 g, Cholesterol 68.3 mg, Fat 23.3 g, Fiber 4.8 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 956.8 mg, Sugar 2 g
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- 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 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
BEEF 'N' RICE ENCHILADAS
Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together with out any fuss. But they're so good that guests think I spent hours in the kitchen.
Provided by looneytunesfan
Categories White Rice
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- 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. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.
Nutrition Facts : Calories 392.1, Fat 24.9, SaturatedFat 12.8, Cholesterol 78.3, Sodium 877.4, Carbohydrate 18.6, Fiber 1.3, Sugar 1.4, Protein 22.4
SUSAN'S FAVORITE BEEF ENCHILADA RICE
This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice.
Provided by RedVinoGirl
Categories Low Cholesterol
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef in oil and drain.
- Add onions and garlic and saute until fragrant.
- Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
- Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
- Sprinkle with parsley and cheese.
Nutrition Facts : Calories 418.8, Fat 15.7, SaturatedFat 5.3, Cholesterol 73.7, Sodium 956.1, Carbohydrate 40.6, Fiber 3.8, Sugar 5.5, Protein 28.2
Tips:
- To make the enchiladas ahead of time, assemble them as directed and then cover and refrigerate for up to 24 hours. Bake as directed just before serving.
- If you don't have any cooked rice, you can use instant rice. Just cook it according to the package directions and then let it cool slightly before using it in the recipe.
- You can use any type of ground beef in this recipe, but I prefer to use a lean ground beef so that the enchiladas aren't too greasy.
- If you don't have any enchilada sauce, you can make your own by simmering a can of tomato sauce with some chili powder, cumin, and garlic powder.
- Be sure to shred the cheese finely so that it melts evenly throughout the enchiladas.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Beef and rice enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover rice and ground beef. With just a few simple ingredients, you can have a tasty and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner, give beef and rice enchiladas a try!
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