Cheesy Beef Enchilada Rice (Printer-Friendly)
Hearty skillet with ground beef, Colby Jack cheese, enchilada sauce, and seasoned rice for easy, flavorful dinners.
# What You’ll Need:
→ Protein and Vegetables
01 -
1 pound ground beef
02 -
1 medium yellow onion, chopped
03 -
1 cup diced bell pepper (red or yellow)
→ Grains and Liquids
04 -
1 cup instant white rice
05 -
1 cup chicken broth
→ Canned Goods
06 -
1 (10-ounce) can diced tomatoes with green chilies
07 -
1 cup red enchilada sauce
→ Seasonings and Dairy
08 -
1 packet taco seasoning
09 -
1 cup shredded Colby Jack cheese
# Steps to Follow:
01 -
In a large skillet over medium heat, cook ground beef, chopped onion, and diced bell pepper until beef is browned and vegetables are softened. Break up the beef while cooking. Drain excess grease.
02 -
Sprinkle taco seasoning over the cooked mixture. Stir to coat evenly and cook for an additional minute to develop flavors.
03 -
Stir in diced tomatoes with green chilies, instant rice, and chicken broth. Mix thoroughly, reduce heat to low, and simmer uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking.
04 -
Once rice has absorbed most of the liquid, pour in enchilada sauce and stir gently to combine. Evenly sprinkle shredded Colby Jack cheese over the top.
05 -
Place the skillet in a preheated 350°F oven and bake for 10 to 15 minutes until sauce is bubbly and cheese is fully melted with golden spots. Let rest a few minutes before serving.
# Helpful Hints:
01 -
Allow the dish to rest after baking so the cheese settles, making it easier to serve.
02 -
Broiling for one minute at the end can create a crispy cheese topping.
03 -
Adjust seasoning or add lime juice before serving for enhanced flavor.