Susan's Favorite Beef Enchilada Rice

Loaded with bold Tex-Mex flavors, Susan's Favorite Beef Enchilada Rice is a one-pot wonder that combines the comforting heartiness of ground beef with the zesty allure of enchilada sauce. This quick and easy dinner dish features tender white rice simmered in a robust mix of beef broth, tomatoes with green chilies, and aromatic spices like cumin and chili powder. Black beans add a touch of wholesome texture, while a gooey layer of melted Mexican blend cheese finishes it off for the ultimate crowd-pleaser. Perfect for busy weeknights or casual gatherings, this recipe is ready in just 45 minutes and serves four. Garnish with fresh cilantro and a dollop of sour cream for a restaurant-quality experience at home.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Ground beef
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 1 cup White rice, uncooked
• 2 cups Beef broth
• 1 cup Enchilada sauce (red or green)
• 1 can (15 oz) Black beans, drained and rinsed
• 1 can (10 oz) Diced tomatoes with green chilies (e.g., Rotel)
• 1.5 cups Shredded Mexican blend cheese
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 0 to taste Sour cream (optional for serving)

Directions

Step 1

In a large skillet or pot, heat the olive oil over medium-high heat.

Step 2

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease, if needed.

Step 3

Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the uncooked white rice to the skillet and stir for 1 minute to lightly toast the rice.

Step 5

Pour in the beef broth and enchilada sauce, stirring to combine.

Step 6

Add the black beans, diced tomatoes with green chilies, chili powder, cumin, salt, and black pepper. Stir well.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.

Step 8

Once the rice is cooked, remove from heat and sprinkle the shredded Mexican blend cheese over the top. Cover with the lid again and let the cheese melt for 2-3 minutes.

Step 9

Garnish with fresh cilantro, if desired. Serve with sour cream on the side for an extra creamy touch.

Nutrition Facts

Serving size	(1948.8g)

Amount per serving	% Daily Value*
Calories	2362.8

Total Fat 93.3g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 316.1mg	0%
Sodium 3360.3mg	0%
Total Carbohydrate 258.2g	0%
Dietary Fiber 34.2g	0%
Total Sugars 10.9g
Protein 125.4g	0%

Vitamin D 0IU	0%
Calcium 382.2mg	0%
Iron 19.3mg	0%
Potassium 3001.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 21.1%

Carbs: 43.5%