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Beef ‘n’ Rice Enchiladas

When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they’re so good that I make them to serve to company, too. —Jennifer Smith, Colona, Illinois
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    10 enchiladas


  • 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
  • 1-2/3 cups shredded cheddar cheese, divided


  • 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 tablespoon cheese; roll up.
  • Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts
1 enchilada: 415 calories, 17g fat (8g saturated fat), 47mg cholesterol, 1141mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 20g protein.

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Average Rating:
  • resalee
    Nov 19, 2020

    Not really my favorite, but the rest of the family ate them up. Easy to make so that's a hit with me!

  • Kristen
    Oct 21, 2020

    Delicious. I tweaked it to be low carb. I used cauliflower rice and low carb tortillas. I also used taco seasoning with the beef. Finished it off with a dollop of sour cream.

  • chris
    May 23, 2020

    Amazing! The flavor was perfect. I did add some onion to my beef when cooking. I also used a can of red and green enchilada sauce to give it more of a kick. I also had some of the beef mixture left over and just spooned it over top of tortillas before covering with sauce. Will definitely make again. Thanks for a great recipe Jennifer.

  • Terri
    Apr 29, 2020


  • Holly
    Apr 25, 2020

    Very tasty. We wanted to use some of the extra stuff in our pantry so we added a can each of corn, diced tomatoes, and black beans. Turned out great. Maybe some garlic and onion next time too. Served with sour cream and salsa, it was a hit.

  • Karen
    Mar 13, 2020

    Do I cook the rice first and then add it to the beef or put it in raw?

  • mollie
    Oct 25, 2019

    No comment left

  • Nan Mock
    Apr 15, 2019

    My family loved these! I added chili powder to the rice-beef mixture to add a little more spice. It was an easy weeknight meal!

  • puzzlemad
    May 30, 2018

    This is delicious! I used rice a roni mexican & added a can of black beans as others suggested. It makes a very large batch so I made enough for us & froze the filling for another time & it worked out great! I will be making this regularly.

  • Jennifer
    May 3, 2018

    This recipe was delicious and leftovers were good too.