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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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Reviews for Beef 'n' Rice Enchiladas

Beef 'n' Rice Enchiladas

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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.

Reviewed on Dec. 28, 2010 by deamccoy

my family loves these enchiladas. i am fequently requested to make them again.

Reviewed on Jul. 18, 2010 by lmh126

This recipe lives up to its description and comments by the person who submitted it. My family loves these enchiladas!

Reviewed on May. 30, 2010 by leclrm

I've made this recipe several times! It's quick and easy, and my husband has even made it for his buddies on hunting/fishing trips.

Reviewed on May. 05, 2010 by tweety04

I have made this over and over...My family and friends always ask for the recipe after they taste it...For the Spanish Ric and Pasta Mix--I use the Spanish Rice a Roni and it calls to use chopped tomatoes...I use the tomatoes with jalapeÃ±os, and for the enchilada sauce I use medium...It gives it just the right kick...Mmmm!! I'm getting hungry for it again...See ya later...I have enchiladas to do... :)

Reviewed on Apr. 30, 2010 by CaityTrigger

My boyfriend and I were looking for a quick meal one night and this was quick, easy, and delicious!! He is one picky eater and loves this recipe!

Reviewed on Feb. 11, 2010 by Tuon

Very easy recipe and quite good. I think my rice mix wasn't very spicy. Might add some chili powder next time. And for some reason I ended up with way more than 10 enchiladas! LOL That's okay though, just made for more yummy leftovers. Thanks for the great recipe.

Reviewed on Jan. 06, 2010 by munderhill

My whole family loved this...great flavor, but not overly spicy for the little ones! Super recipe! Thank you!

Reviewed on Dec. 28, 2009 by Aveena

mmmmmmm so good! I bought the "mild" enchilada sauce and I may buy the "medium" next time to add some spice to this recipe. I also chopped up some green peppers and added them to the hamburger. This recipe was very simple, easy, and quick!

Reviewed on Dec. 14, 2009 by sarawoodside

I thought I had some spanish rice but it was chicken. Instead of going to the store I just used it. It was the kind that is already fixed you just warm it up. It was really very good. I will try this again with the right kind of rice just to see what it should taste like but over all I loved it.

Reviewed on Nov. 06, 2009 by amberjcarr

I have never made enchiladas.. this is so easy and both my husband and I agree that it tastes just like it is a dish from a mexican restaurant. I put shredded lettuce and light sour cream on the side to eat it with and it was absolutely delish! This is now a regular in our meal rotation. Great recipe! :)

Reviewed on Oct. 18, 2009 by treefrogeyes

It is soooo easy to make and you can add other ingredients with it.

Reviewed on Nov. 17, 2008 by 5hungrykids

Wow! What a wonderful recipe! I always make sure that I have Spanish rice mix in the pantry now. Kids all enjoy it too. I usually make all the enchiladas in two separate dishes, that way I can freeze one and enjoy at a later date. Works well. Thanks for the recipe.

Reviewed on Jun. 21, 2008 by sbrunson

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