Cheesy Beef Enchilada Rice (Printer-Friendly)
Hearty skillet meal layered with ground beef, melted cheese, enchilada sauce, and veggies.
# What You’ll Need:
→ Protein
01 -
1 pound ground beef
→ Vegetables
02 -
1 cup diced yellow onion
03 -
1 cup diced bell pepper (red or yellow)
04 -
1 can (10 ounces) diced tomatoes with green chilies
→ Grains
05 -
1 cup instant rice
→ Liquids
06 -
1 1/4 cup chicken broth
→ Sauces and Seasonings
07 -
1 packet taco seasoning
08 -
1 cup red enchilada sauce
→ Dairy
09 -
1 cup shredded Colby Jack cheese
# Steps to Make This:
01 -
In a large skillet over medium heat, cook ground beef, diced onion, and bell peppers. Break up the beef and cook until browned with no pink remaining and the vegetables softened. Drain off excess grease carefully.
02 -
Sprinkle taco seasoning over the cooked beef and vegetables. Stir well to coat evenly and cook for an additional 1 minute to bloom the spices.
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, until rice absorbs liquid.
04 -
Pour the red enchilada sauce over the rice mixture and stir gently to distribute. Evenly sprinkle shredded Colby Jack cheese over the top, spreading cheese to the edges of the skillet.
05 -
Place the skillet in a preheated 350°F oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and developing golden spots. Allow to rest for a few minutes before serving.
# Additional Notes:
01 -
To enhance flavor, allow the skillet to rest a few minutes before serving to let the cheese set. For extra browning, broil the cheese for 1 minute at the end.