Cheesy Beef Enchilada Rice (Printer-Friendly)
A hearty skillet meal blending beef, cheese, and enchilada sauce with rice and crisp veggies.
# What You'll Need:
→ Protein
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 cup diced bell pepper (red or yellow)
→ Grains and Broth
04 -
1 cup instant white rice
05 -
1 cup chicken broth
→ Canned Goods
06 -
1 can (10 oz) diced tomatoes with green chilies
→ Sauces and Seasonings
07 -
1 packet taco seasoning
08 -
1 cup red enchilada sauce
→ Cheese
09 -
1 cup shredded Colby Jack cheese
# Steps to Follow:
01 -
In a large skillet over medium heat, cook ground beef, diced onion, and bell pepper. Break up the beef and cook until no longer pink and vegetables soften. Drain excess grease carefully.
02 -
Sprinkle taco seasoning over the cooked beef and vegetables. Stir thoroughly and cook for an additional minute to release spices’ aromas.
03 -
Add diced tomatoes with green chilies, instant rice, and chicken broth. Stir to combine evenly. Reduce heat to low and simmer uncovered, stirring occasionally to prevent sticking, until rice absorbs liquid, about 8 to 10 minutes.
04 -
Pour enchilada sauce evenly over the mixture. Smooth surface and sprinkle shredded cheese across the top, covering edges to ensure even melting.
05 -
Preheat oven to 350°F (177°C). Transfer skillet to oven and bake for 10 to 15 minutes until cheese is bubbly and golden. Let rest a few minutes before serving.
# Extra Suggestions:
01 -
Allow the skillet to rest after baking to let the cheese set and flavors meld.
02 -
For a crispier cheese topping, broil for one minute at the end.
03 -
Adjust seasoning and add fresh lime juice before serving to enhance brightness.