Cheesy Beef Enchilada Rice (Printer-Friendly Version)
Ground beef, melted cheese, enchilada sauce, and rice come together in a hearty skillet meal.
# Ingredients Needed:
→ Meat
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium yellow onion, chopped
03 -
1 medium bell pepper (red or yellow), chopped
04 -
1 (10-ounce) can diced tomatoes with green chilies
→ Pantry
05 -
1 cup instant white rice
06 -
1 cup chicken broth
07 -
1 (8-ounce) can red enchilada sauce
08 -
1 packet taco seasoning
→ Dairy
09 -
2 cups shredded Colby Jack cheese
# Step-by-Step Directions:
01 -
In a large skillet over medium heat, cook ground beef, chopped onion, and bell pepper, breaking up the beef with a spatula until the beef is no longer pink and onions have softened. Drain excess grease.
02 -
Sprinkle taco seasoning over the beef and vegetables. Stir thoroughly and cook for an additional minute to allow the spices to bloom.
03 -
Add diced tomatoes with green chilies, instant rice, and chicken broth to the skillet. Stir to combine, reduce heat to low, and simmer uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking.
04 -
Pour red enchilada sauce evenly over the mixture and stir gently. Smooth the top and sprinkle shredded Colby Jack cheese evenly across the surface.
05 -
Place the skillet in a preheated oven at 350°F and bake for 10 to 15 minutes until the cheese is melted and bubbly with golden spots. Let rest for a few minutes before serving.
# Helpful Hints:
01 -
Allow the skillet to rest after baking to let the cheese set and flavors meld.