This Beef and Rice Enchilada Skillet is a perfect quick and easy 30-minute dinner for those busy weeknights. Made with ground beef, rice, enchilada sauce, cheese and seasonings, its a delicious one pan meal the whole family will love! Plus, it only requires one pan, which makes clean up even easier.
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EASY ONE PAN ENCHILADA SKILLET
There is nothing I love more than an easy weeknight dinner that only requires one pan. Less clean up means I can enjoy the meal with my family even more! This one pan beef and rice enchilada skillet is made with just a few simple ingredients, but is PACKED with flavor! If you love this recipe, then you need to check out my Taco Biscuit Bake, and Unstuffed Pepper Skillet.
Jump to RecipeWHY YOU'LL LOVE THIS ONE PAN BEEF ENCHILADA SKILLET
Family-Friendly: This beef and rice enchilada skillet is picky toddler approved, and one of those easy dinners that everyone loves!
Quick and Easy: This meal can be ready in about 30 minutes, which makes it perfect for those busy weeknights with the family. Plus, everything can be made in one pan making clean up that much easier.
Delicious: This flavor combination is truly so delicious! My entire family loves this easy one pan skillet recipe! Great for leftovers and meal prep as well.
INGREDIENTS
- Beef: I used lean ground beef for this recipe. However, you can substitute for ground turkey or chicken.
- Vegetables: yellow onion and green chilies provide great flavor in this dish.
- Enchilada Sauce: Red enchilada sauce gives it the rich and smokey flavor of the meal.
- Cheese: I prefer using freshly shredded colby jack cheese for this recipe, however you can substitute for alternative option.
- Tortillas: Warm, tender white corn tortillas with lightly crisped edges add the perfect texture to every bite.
- Seasonings: Taco seasoning packet adds the rich taco flavor to the ground beef.
HOW TO MAKE BEEF AND RICE ENCHILADA SKILLET
In a large skillet on medium heat, add diced onions and ground beef. Cook thoroughly and add minced garlic.
Once the ground beef is cooked completely, add taco seasoning and stir together.
Next, add jasmine rice and beef broth to skillet. Make sure the rice and broth are well combined. Once it starts to simmer, turn down to low and cover with lid. Let it cook for 10-15 minutes or until liquid is absorbed.
Once the rice is cooked, add enchilada sauce, and colby jack cheese. Stir until well combined. Can add diced green chilies at this time too.
Next, cut white corn tortillas into ¼ pieces and layer on top of enchilada mixture.
Cover with lid and let it continue to simmer on low heat until tortillas have softened.
TIPS AND TRICKS
Rice: For this recipe, I used instant jasmine rice. However, you can substitute for an alternative, such as white or brown rice.
Leftovers: Leftovers can be stored in an airtight, sealed container for 3-4 days in the refrigerator. This one pan beef and rice enchilada skillet is a great meal prep option to have during the week.
Tortillas: For this recipe, I use white corn tortillas. However, you can also use low carb tortillas as an alternative. Note: the texture may change compared to the white corn torillas.
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Beef and Rice Enchilada Skillet
Equipment
- 1 large skillet
Ingredients
- 1 lb lean ground beef
- 1 tablespoon minced garlic
- ¼ cup diced yellow onion
- 20 oz red enchilada sauce
- 4 oz diced green chilies
- 1.5 cups jasmine rice
- 1.5 cups beef broth
- 1 packet taco seasoning
- 8 oz shredded colby jack cheese
- 5-6 white corn tortillas
Instructions
- In a skillet on medium heat, add onion and ground beef.
- Once the ground beef is cooked, add minced garlic and taco seasoning.
- Stir together. add jasmine rice and beef broth. Let it simmer covered for 10-15 minutes or until liquid is absorbed.
- Add enchilada sauce, green chilies, and colby jack cheese.
- stir together.
- cut tortillas into ¼ pieces and layer on top of mixture.
- Cover skillet and keep on low temp until tortillas have softened.
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