Cheesy Beef Enchilada Rice (Print Format)
Cheesy beef, rice, and enchilada sauce come together in one skillet for a satisfying, quick weeknight meal.
# Ingredients:
01 -
1 pound ground beef
02 -
2 cups instant rice
03 -
2 cups chicken broth
04 -
10 ounces diced tomatoes and green chilies, undrained
05 -
10 ounces red enchilada sauce
06 -
1 taco seasoning packet
07 -
1 cup yellow onion, diced
08 -
1 cup bell pepper, diced
09 -
1 cup Colby Jack cheese, shredded
# Steps:
01 -
In a large skillet, add the ground beef, chopped onion, and diced bell peppers. Cook over medium heat until the beef is browned and no longer pink. Drain off any excess grease. Stir in the taco seasoning packet until well combined.
02 -
Add the diced tomatoes with green chilies, instant rice, and chicken broth. Mix everything together and bring to a simmer. Reduce the heat to low and let it simmer until the rice is fully cooked and the liquid is absorbed.
03 -
Pour in the enchilada sauce and stir to combine. Sprinkle the shredded cheese evenly over the top.
04 -
Transfer the skillet to the oven and bake at 350°F for 10–15 minutes, or until the cheese is melted and bubbly. Serve and enjoy!
# Tips:
01 -
This recipe uses instant rice. If you’re using regular rice, adjust the broth and cooking time as needed to ensure the rice cooks fully and absorbs the liquid.