Beef ’n’ Rice Enchiladas Recipe is Full of Cheesy Goodness
Quick to prep and full of flavor, this comforting casserole will spice up your weeknight dinner routine
I love a delicious dinner I can put together fast, pop in the oven and then fully enjoy without a lot of cleanup afterward. That’s why this beef ‘n’ rice enchiladas recipe is pure genius. It does all that — and it delivers the zesty Tex-Mex flavor I adore. And did I mention it has lots of melty cheese? It’s so good! this dish is convenient, too. Our recipe uses instant rice and frozen corn, which cuts down on cooking time. Three toppings really bring it to life — chunky salsa, creamy guacamole and sour cream. Yum!
You can use prepared guacamole or make your own. This recipe is versatile. Once you prep the dish, it bakes for just 20 minutes, so it’s a quick, tasty and hearty dinner that’s super satisfying. Watch our video to see how easy it is to make. And the next time, you’re wondering what to make for dinner, give it a try!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ cup instant rice
- 12 oz. ground beef
- 1 cup frozen corn, thawed
- 1½ cups chunky salsa
- 8 (6") fajita-size flour tortillas, heated
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ cup guacamole
- ¼ cup fresh cilantro leaves
Instructions
PrintHeat oven to 350°F. Coat 13"x9" baking dish with cooking spray. Cook rice according to package directions. Meanwhile, coat skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring, until browned, 6–8 min. Add corn and 1 cup salsa. Cover; over medium-low heat, cook 5 min.; add rice. Divide beef mixture down centers of tortillas; roll up. Place seam side down in baking dish. Top with cheese; bake uncovered 20 min. Serve with sour cream, guacamole, remaining salsa and cilantro.
Nutrition
- Calories: 640
- Fat: 35 gram
- Saturated Fat: 15 gram
- Protein: 29 gram
- Carbohydrate: 50 gram
- Fiber: 6 gram
- Cholesterol: 97 mg
- Sugar: 7 gram
- Sodium: 1,279 mg
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