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Beef 'n' Rice Enchiladas Recipe

Beef 'n' Rice Enchiladas Recipe photo by Taste of Home

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With a toddler in the house, I look for foods that are a snap to make. 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. -Jennifer Smith Colona, Illinois

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Beef 'n' Rice Enchiladas Recipe

Prep: 30 min. Bake: 10 min.

Yield: 10 Servings

30 10 40

Ingredients

1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
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With Johnsonville Italian Sausage.
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2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divded

Directions

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° for 8-10 minutes or until the cheese is melted. Yield: 10 enchiladas.

Originally published as Beef 'n' Rice Enchiladas in Quick Cooking July/August 2004, p30

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Beef 'n' Rice Enchiladas

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(1-10) of 23 reviews

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Reviewed on May. 02, 2013 by greggm59

Made a half recipe, used La Preferida mild red chile enchilada sauce and served on a bed of shredded iceberg lettuce and chopped tomatoes. Delicious!

Reviewed on May. 01, 2013 by JeffromeB

This was AMAZING! I ate it and loved it and then immediately shipped my pants!!!

Reviewed on Oct. 21, 2012 by No_Time_To_Cook

Very tasty and easy! This will definitely be a 'regular'.

Reviewed on Aug. 16, 2012 by Candy Foulke

I made these last night and they were absolutely delicious. I did use the Mexican Rice a Roni instead of the Spanish Rice one because we prefer it, and could not have been happier. Served it up with sour cream, black olive slices and fresh chopped tomato. I also mixed a can of mild with a can of hot enchilada sauce for a bit of heat. I will definitely be making these again.

Reviewed on Feb. 11, 2012 by NinaJ

I took the leftovers of this to work and shared with a co-worker who came over and hugged me after trying them. Now I make extras just to take in for him. Great dish, quick and easy

Reviewed on Nov. 01, 2011 by hllywod

I loved this, so simple yet delicious! I also added in chopped onions and green peppers into my meat when cooking it. Really hit the spot!

Reviewed on Aug. 06, 2011 by katelo

big hit with my 5 year old and husband!! substituted taco sauce for about 1/4 of the enchilada sauce! sooo good!

Reviewed on Feb. 14, 2011 by arstephia

We love this recipe, but I do add a can of black beans to the meat/rice mixture for a better consistency and it makes it more filling. I can make 2 9x13 pans out of this recipe that way too. (adding more enchilada sauce of course)

Reviewed on Jan. 31, 2011 by E.Smith

Very good! This is yet another recipe from this site that my husband can't get enough of, which is fine with me cause I love them too!

Reviewed on Dec. 30, 2010 by cklayum

I liked them! Very easy.

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