Cheesy Beef Enchilada Rice

This cheesy beef enchilada rice brings together classic Tex—Mex flavors with the ease of a one—pan meal. It blends savory ground beef, creamy melted Colby Jack cheese, and zesty enchilada sauce with instant rice and crisp vegetables, making for a quick yet satisfying dinner. Perfect for those busy weeknights when you want a comforting, flavorful dish without the fuss of assembling tortillas or multiple pots to clean.

I first cooked this after a hectic day and now it’s my go—to quick fix. Even picky eaters ask for seconds because the colors, spice, and cheese all come together in the best way.

Ingredients

• Ground beef: Provides savory richness and a hearty base
• Instant rice: Shortens cooking time and soaks up all the flavors
• Chicken broth: Deepens the savory taste and keeps the rice fluffy
• Diced tomatoes with green chilies: Add tang and a gentle kick choose cans with firm pieces for texture
• Red enchilada sauce: Brings that classic saucy flavor pick mild or medium based on your heat preference
• Taco seasoning: Infuses the dish with cumin, paprika, and herbs, layering flavor
• Yellow onion: Adds natural sweetness and depth look for firm heavy ones
• Bell pepper: Offers crunch, color, and subtle sweetness red or yellow work great
• Colby Jack cheese: Melts perfectly and balances spice freshly shredded is best for melting

Instructions

Brown the Beef and Veggies:

Add ground beef, chopped onion, and diced bell peppers to your large skillet over medium heat. Use a spatula to break up the beef as it cooks. Let everything slowly cook until the beef is browned with no pink bits remaining and the onions are softened. This process develops deep, rich flavors. Carefully drain excess grease, keeping the tasty bits in the pan.

Season Everything:

Sprinkle the taco seasoning evenly over the cooked beef and veggies. Stir everything thoroughly so the seasoning coats every morsel. Let it cook for another minute to let the spices bloom and intensify.

Add Rice Liquid and Tomatoes:

Pour the diced tomatoes with green chilies into the skillet. Then add the instant rice and chicken broth right on top. Stir well to make sure the rice is surrounded by liquid and seasoning. Lower the heat to low and let the mixture simmer uncovered. The rice will soak up the flavors and the liquid will reduce. Stir occasionally and watch closely to avoid scorching. This simmering takes about 8 to 10 minutes depending on your stove.

Sauce and Cheese Blanket:

Once the rice is tender and most of the broth has been absorbed, pour the red enchilada sauce evenly over the top. Stir gently to distribute the sauce through the mixture. Smooth the surface and sprinkle the shredded Colby Jack cheese evenly over the entire skillet, reaching out to the edges so each bite has cheesy goodness.

Bake Until Golden and Bubbly:

Place the whole skillet in a 350 degree Fahrenheit oven. Bake for 10 to 15 minutes until the sauce bubbles and the cheese melts fully with some golden spots forming. Let stand a few minutes after baking so the cheese can set and the flavors meld beautifully before serving.

What I love most is that crispy cheesy edge where the Colby Jack browns against the skillet. The very first time I served this, my family grabbed bites before it cooled and I had to remind everyone to use forks and not fingers for those deliciously crunchy spots.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, portion into freezer—safe containers or bags. Freeze and reheat straight from frozen in the microwave or gently in a skillet, adding a splash of broth if it seems dry. Reheating slowly helps keep the cheesy top creamy.

Ingredient Substitutions

Swap ground beef for ground turkey or plant—based crumbles for a lighter or vegetarian option. Brown instant rice can replace white for more fiber but may require extra broth. Use pepper jack cheese for more heat or mix in chipotle in adobo with the sauce for smoky flavor. For dairy—free, use vegan cheese and veggie broth to keep it plant—based.

Serving Suggestions

Serve this dish garnished with fresh cilantro or sliced jalapeños for brightness. Add dollops of sour cream or a squeeze of lime for tang. It pairs wonderfully with guacamole and tortilla chips for scooping, or alongside a crisp salad or roasted corn for a full meal.

Let the skillet rest a few minutes before serving so the cheese firms and the flavors settle. Serve warm with fresh cilantro or a squeeze of lime.

Common Recipe Questions

→ Can I use regular rice instead of instant rice?

Yes, regular rice can be used but will require more broth and a longer simmering time to ensure it cooks through and absorbs flavors properly.

→ What cheese can I substitute for Colby Jack?

Cheddar, Monterey Jack, or a cheese blend offer similar creamy texture and melt well with the enchilada flavors.

→ Is it possible to prepare this dish ahead of time?

Yes, prepare up to the baking step, refrigerate, and bake when ready to serve for the best texture and flavor.

→ How spicy is the final dish?

The heat primarily comes from diced tomatoes with green chilies and taco seasoning; use mild ingredients or add jalapeños for more spice.

→ Can I substitute ground beef with another protein?

Ground turkey or plant-based crumbles work well for a lighter variation while maintaining flavorful layers.