Cheesy Beef Enchilada Rice

This cheesy beef enchilada rice combines hearty ground beef, smooth melted Colby Jack cheese, and bold enchilada sauce with instant rice and crisp vegetables for a delicious all in one skillet meal. It is packed with TexMex flavors and finished with a golden bubbly cheese crust that makes weeknight dinners quick, satisfying, and fussfree. You get all the comfort of enchiladas without having to roll tortillas or juggle multiple pans.

I first made this after a busy day and now it is a goto rescue dinner. Even the pickiest eaters in our house ask for seconds thanks to the colorful veggies and that irresistible cheesy pull.

Ingredients

• Ground beef: Provides savory richness and a filling protein base for the dish
• Instant rice: Cuts down cooking time while soaking up all the Mexican inspired flavors
• Chicken broth: Adds depth and keeps the rice fluffy and moist rather than dry
• Diced tomatoes with green chilies: Offer a tangy bite and a gentle heat—choose cans with firm diced pieces for texture
• Red enchilada sauce: Delivers that classic saucy flavor—pick medium or mild to suit your spice preference
• Taco seasoning: Brings in cumin, paprika, and herbal notes that build the TexMex character
• Yellow onion: Adds natural sweetness and savory depth—select firm and heavy onions for best flavor
• Bell pepper: Contributes color, crunch, and a touch of sweetness—red or yellow peppers add extra vibrancy
• Colby Jack cheese: Melts beautifully with a creamy texture and balances the spice—freshly shredded cheese works better than preshredded varieties

Instructions

Brown the Beef and Veggies:

Add ground beef along with chopped onion and diced bell peppers to a large skillet. Cook over medium heat. Use a spatula to break the beef into crumbles as it cooks. Let everything cook slowly until the beef is nicely browned and no longer pink while the onions soften. This step builds deep flavor as the meat caramelizes and the vegetables cook down together. Drain off any excess grease carefully so you keep the flavorful bits.

Season Everything:

Sprinkle the taco seasoning over the cooked beef and vegetables. Stir thoroughly to coat all of the ingredients evenly. Let the mixture cook with the seasoning for one additional minute to really let the spices bloom and deepen their flavor.

Add Rice Liquid and Tomatoes:

Pour in the diced tomatoes with green chilies followed by the instant rice and chicken broth directly into the skillet. Stir well so the rice is evenly surrounded by liquid and seasonings. Lower the heat to low and let the mixture simmer uncovered. The rice will absorb the flavors as the liquid reduces. Stir once or twice during cooking, keeping an eye to prevent the rice from sticking. This usually takes about 8 to 10 minutes depending on your stove.

Sauce and Cheese Blanket:

Once the rice is tender and most of the broth is absorbed, pour the red enchilada sauce evenly over the mixture. Stir gently to distribute the sauce. Smooth the surface and then sprinkle freshly shredded Colby Jack cheese on top in an even layer. Try to cover all the way to the edges of the skillet so every bite gets gooey cheesy goodness.

Bake Until Golden and Bubbly:

Transfer the skillet to a preheated oven at 350 degrees Fahrenheit. Bake for 10 to 15 minutes until you see bubbling sauce and the cheese is completely melted. Look for golden brown spots on the cheese edges. Let the dish cool for a few minutes once out of the oven so the flavors settle and the cheese layer holds its shape nicely.

One of my favorite things is how the Colby Jack cheese crisps up brown and bubbly at the skillet edges. The first time I made this, my family dove in before it even cooled and we had to remind each other to use forks instead of fingers to snag those crispy cheesy bites.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, divide into meal sized portions and freeze in suitable containers or bags. When reheating, heat gently in the microwave or on the stove adding a splash of broth if needed to keep it moist. The cheesy topping reheats best when warmed slowly to preserve its texture.

Ingredient Substitutions

Ground turkey or plantbased crumbles make great leaner swaps for the beef. Brown instant rice works if you want extra fiber but you may need to increase broth slightly and cook longer. For more heat, substitute Colby Jack for pepper jack cheese or stir in chipotle in adobo sauce at the sauce step. For dairy free options, try vegan cheese and use vegetable broth instead of chicken broth.

Serving Suggestions

This cheesy beef enchilada rice stands alone well but shines with fresh cilantro or sliced jalapeños on top for extra brightness. Offer sour cream or lime wedges on the side to add tang and creaminess. Guacamole and tortilla chips are great for dipping. It also pairs nicely with a crisp salad or roasted corn for a full TexMex feast.

This cheesy beef enchilada rice is a hearty, easy weeknight winner that pleases picky eaters and busy cooks alike. Serve with lime wedges and fresh cilantro for brightness.

FAQs About This Recipe

→ Can I use regular rice instead of instant rice?

Yes, regular rice works well. Increase the broth and simmer time for fully cooked, flavorful rice.

→ What cheese substitutes work for Colby Jack?

Cheddar, Monterey Jack, or a combination provides similar creaminess and melt quality.

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

You can prepare up to the baking step, refrigerate, then bake fresh when ready to serve.

→ How spicy is this dish and can I adjust the heat?

The heat comes from diced tomatoes with chilies and seasoning. Use mild versions or add jalapeños for more kick.

→ Can I substitute ground turkey for beef?

Ground turkey works as a lighter alternative while keeping the rich enchilada and cheese flavors.