Beef 'n' Rice Enchiladas Recipe
- 1 package (6.8 ounces) Spanish rice and pasta mix
- 1 pound ground beef
- 2 cans (10 ounces each) enchilada sauce, divided
- 10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese,
- 1. 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.
- 2. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
- 3. 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.
Reviews for Beef 'n' Rice Enchiladas
"Haven't tried this recipe yet, but it sounds easy and tasty. One suggestion-- I make my own enchilada sauce with pantry ingredients. It takes less than 10 minutes to make and can't be beat for flavor OR price. See: https://www.budgetbytes.com/2012/08/red-enchilada-sauce/"
"This was such a good recipe. We put some guacamole on top as well, and everyone loved it. We will definitely make this again."
"I made this for my family tonight and it was delicious!! I love Taste of Home. We cook from the books about 4 times a week!"
"This is amazing! I used Old El Paso medium ench. sauce, and the spiciness was just right. The only problem I had was stretching the filling to fit 10 tortillas, so I made 8 fuller ones, which is perfect for our fam of 4!!"
"These are quick, easy and very flavorful. Usually I make a recipe "as is" before I spice things up a bit, but not with this one, it's so easy to tweak. I doubled everything except the sauce & cheese & used 10" tortillas. I added 2 envelopes of taco seasoning to the meat- 1 regular & 1 spicy. I used 2 cans of enchilada sauce mixed together- 1 spicy red & 1 mild green. I used 2 packages of rice mix- 1 Spanish & 1 Mexican & added a cup of enchilada sauce to the rice with a bit of water when making. Took longer to heat thru because of my changes, but was hot & bubbly in about 25 minutes. I would definately make these again, the 10" tortillas made a nice big serving & fit in my glass pan perfectly. Leftovers are excellent too, just enough zip for heat lovers."
"Pretty good and certainly didn't hear any complaints. These are certainly easy to make. I used the Mexican Rice/Roni and didn't add another thing. We topped them with salsa, sour cream, green onions and olives. Left overs tonight. I did spray the pan with cooking spray and was glad I did. They did take a little longer to get hot but sat a bit before going into the oven as my guys weren't home from work yet. We also really like the Creamy chicken Enchilidas made with the Cream of chicken soup. Yumm"
"Excellent meal - family loved it! Simple to prepare and always seem to have these ingredients on hand. We will definitely be making again."
"These are very tasty! And they are simple to make. It makes for a quick, budget friendly meal."
"My mom said these were the best homemade beef enchiladas she's ever had. :)"
"These are great! And easy. I made them many times, then lost my recipe. My husband has been asking for them, and then I found it again. Thank you so much for this recipe! My husband is so happy."
"I've made these several times now, We I think they're awesome and very easy."
"Excellent! My daughter had to make a Spanish dish for school she made these and they were just AWESOME!"
"Gary's new favorite. I added onion, green chilies, black olives and taco seasoning."
"I really enjoyed these and so did my 7 year old. My husband doesn't like rice, but said the filling had great flavor. I can't wait to eat the leftovers. Made exactly as written except for using whole wheat tortillas."
"I make this several times a month. the only thing different is I use corn tortillas, as we don't care for the flour ones. this is a great dish"
"What are the nutrition facts for this recipe?"
"This was very good. We will be making it again."
"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!"
"This was AMAZING! I ate it and loved it and then immediately shipped my pants!!!"
"Very tasty and easy! This will definitely be a 'regular'."
"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."
"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"
"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!"
"big hit with my 5 year old and husband!! substituted taco sauce for about 1/4 of the enchilada sauce! sooo good!"
"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)"
"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!"
"I liked them! Very easy."
"my family loves these enchiladas. i am fequently requested to make them again."
"This recipe lives up to its description and comments by the person who submitted it. My family loves these enchiladas!"
"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."
"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 jalapeños, 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... :)"
"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."
"My whole family loved this...great flavor, but not overly spicy for the little ones! Super recipe! Thank you!"
"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!"
"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."
"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! :)"
"It is soooo easy to make and you can add other ingredients with it."
"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."