
This cheesy beef enchilada rice is a oneskillet wonder that brings together rich ground beef, instant rice, and bold enchilada flavors all topped with a gooey blanket of melted Colby Jack cheese. It’s a complete meal that comes together quickly on busy weeknights and satisfies that craving for classic TexMex taste without any fuss.
I first cooked this recipe after a hectic afternoon and now it’s a goto comfort dinner. Even my pickiest eaters ask for seconds because of the cheesy goodness and colorful veggies.
Ingredients
- Ground beef: brings savory richness and satisfying protein
- Instant rice: speeds up cooking while soaking up all the seasoning
- Chicken broth: adds depth to flavor and keeps the rice fluffy
- Diced tomatoes with green chilies: offer a tangy bite and mild heat, look for firm diced pieces to avoid sogginess
- Red enchilada sauce: classic enchilada flavor, choose medium or mild depending on spice tolerance
- Taco seasoning packet: blends cumin, paprika and herbs to enhance the beef mixture
- Yellow onion: adds natural sweetness and aromatic depth, pick firm and heavy onions
- Bell pepper: offers color, sweetness and crunch, red or yellow varieties brighten the dish
- Colby Jack cheese: melts beautifully and balances spice, freshly shredded works best for gooey melt
Instructions
- Brown the Beef and Veggies:
- Add ground beef, chopped onion, and diced bell peppers to a large skillet over medium heat. Break up the beef with a spatula as it cooks. Let the beef brown fully until no longer pink and the onions have softened. This slow cooking builds complex flavor. Drain off any excess grease carefully, leaving the tasty bits behind.
- Season Everything:
- Sprinkle the taco seasoning over the cooked meat and veggies. Stir thoroughly so all pieces are well coated. Let the mixture cook for one more minute to release and deepen the spices’ aroma.
- Add Rice, Liquid, and Tomatoes:
- Pour in the diced tomatoes with green chilies, then add the instant rice along with chicken broth directly to the skillet. Stir gently but thoroughly so the rice is surrounded by liquid and seasoning. Reduce heat to low and simmer uncovered for about 8 to 10 minutes. Stir once or twice and watch closely to prevent scorching. The rice will absorb flavors and cook through.
- Sauce and Cheese Blanket:
- When the rice has absorbed most of the broth, pour in the red enchilada sauce and stir gently to spread it evenly. Smooth the surface and sprinkle a generous layer of shredded Colby Jack cheese all over the top. Try to cover the edges for a crispy cheesy crust.
- Bake Until Golden and Bubbly:
- Place the skillet in a preheated 350 degree Fahrenheit oven. Bake for 10 to 15 minutes until the sauce bubbles and the cheese melts with golden spots. Let it cool a few minutes after baking to let flavors settle and the cheese firm up nicely.

One of my favorite things is how the cheese edges crisp up golden at the skillet’s rim. The first time I served this my family eagerly dove in before it even cooled and we reminded each other to grab forks, not fingers, for those irresistible crispy cheesy bits.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, portion into freezer safe containers or bags and freeze. Reheat gently in a skillet or microwave, adding a splash of broth if it seems dry. The cheesy topping reheats best when warmed slowly.
Ingredient Substitutions
Try ground turkey or plant based crumbles for a lighter twist. Brown instant rice can add more fiber but may require extra broth and time. Swap Colby Jack for pepper jack to increase heat or add chipotle in adobo to the sauce for smoky spice. For dairy free options use vegan cheese and veggie broth.
Serving Suggestions
Serve with fresh cilantro or sliced jalapeños for a fresh punch. Sour cream or a squeeze of lime adds a nice tang. I like adding quick guacamole and crispy tortilla chips on the side. It’s hearty enough on its own but also pairs amazingly well with a crunchy salad or roasted corn.

This cheesy beef enchilada rice is a quick, comforting weeknight dinner that delivers bold TexMex flavor. Customize spice and toppings to suit your family and enjoy.
Common Recipe Questions
- → Can regular rice be used instead of instant rice?
Yes, regular rice works well but requires more broth and a longer simmering time to fully cook and absorb flavors.
- → What cheese can substitute for Colby Jack?
Cheddar, Monterey Jack, or a blend of cheeses provide a similar creamy texture and rich flavor.
- → Is it possible to prepare the dish ahead of time?
Yes, assemble through the baking step, refrigerate, and bake just before serving for fresh results.
- → How spicy is the finished dish?
Spice mainly comes from green chilies in tomatoes and taco seasoning; adjust heat by choosing mild versions or adding jalapeños.
- → Can ground turkey be used instead of beef?
Ground turkey is a lighter substitute that pairs well with the enchilada and cheese flavors.