Show Subscription Form




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

Beef 'n' Rice Enchiladas Recipe

Read Reviews (27)
4.83 27
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 10 servings

Ingredients

  • 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, divded

Directions

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

Reviews for Beef 'n' Rice Enchiladas(27)

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 24, 2013

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.

MY REVIEW
Reviewed Aug. 22, 2013

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

MY REVIEW
Reviewed Aug. 7, 2013

What are the nutrition facts for this recipe?

MY REVIEW
Reviewed Jun. 9, 2013

This was very good. We will be making it again.

MY REVIEW
Reviewed May. 2, 2013

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT