One Pot Beefy Enchilada Rice! Tender rice, seasoned ground beef, black beans, corn, and red enchilada sauce come together in the best way with plenty of gooey cheese.
One Pot Beefy Enchilada Rice
This dinner is hearty and homemade, but doesn’t leave you with a ton of dishes to clean. That’s always a major win in my book! It’s perfect for when you’re craving enchiladas, but don’t feel like rolling them all up. Ground beef is browned with onion and garlic, then simmered with rice, beans, corn, broth, and red enchilada sauce until everything really soaks up that classic Tex-Mex flavor. Then, it’s all finished with a generous amount of cheese and served with your favorite toppings!
Enjoy more of the best easy enchilada recipes like green enchilada soup, chicken enchilada pie, and classic cheese enchiladas!
What toppings go well with it?
You’ve got plenty of options. I recommend setting up a toppings bar! Some of my favorites include sour cream, green onions, cilantro, pico de gallo, sliced avocados, or a sprinkle of tortilla strips.
How to Make One Pot Beefy Enchilada Rice
- Cook the beef. Cook the beef with the onion until browned and the onion is softened. Drain grease if needed.
- Season it. Stir in the garlic and taco seasoning and cook for 1 minute.
- Add more ingredients. Stir in the broth, corn, beans, enchilada sauce, rice, salt, and pepper.
- Cook. Bring to a simmer, then reduce heat to low, cover, and cook until the rice is tender, and most of the liquid is absorbed.
- Make it cheesy. Fluff the rice with a fork then sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes until melted.
Storing and Reheating
Store leftover beefy enchilada rice in an airtight container in the refrigerator for up to 4 days. Be sure to let it cool before storing!
When reheating, you may want to add a little splash of beef broth. The rice will absorb a lot of the liquid as it sits, so it’ll dry out a little bit. Reheat for 30 seconds at a time in the microwave, stirring every time it stops, until warmed all the way through.
Ingredient Notes
- Ground Beef – You can use ground turkey instead if preferred. Be sure to drain the cooked meat well before adding the other ingredients!
- Onion – A yellow onion is my favorite to use here, but a white onion also gets the job done.
- Garlic – Feel free to measure with your heart! In a pinch, you can use garlic powder instead.
- Taco Seasoning – I like using low-sodium taco seasoning when I can find it.
- Beef Broth – This is another ingredient I usually try to use the low-sodium version of.
- Corn – Canned corn, drained and rinsed. You can use frozen or fresh though if that’s what you have on hand!
- Black Beans – It’s very important to drain and rinse these well before adding to the pot. If they’re still wet, you’ll water down the entire dish. Also, feel free to swap these pinto beans if you’d like.
- Red Enchilada Sauce – Want to go the extra mile? Make homemade enchilada sauce!
- Long Grain White Rice – Don’t swap this with any other type of rice, or you’ll have to make major adjustments with cook time and broth measurements.
- Salt and Pepper
- Cheddar Cheese – You can swap this with Pepper Jack, Monterey Jack, or a Mexican blend instead.
Enjoy!
~Nichole
One Pot Beefy Enchilada Rice
Ingredients
- 1 Pound Lean Ground Beef
- 1 Yellow Onion diced
- 3 Cloves Garlic minced
- 2 Tablespoons Taco Seasoning
- 2 Cups Beef Broth
- 1 15 Ounce Can Corn drained
- 1 15 Ounce Can Black Beans drained and rinsed
- 1 10 Ounce Can Red Enchilada Sauce
- 1 Cup Long Grain White Rice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 1/2 Cups Shredded Cheddar Cheese
Instructions
- n a large pot or deep skillet over medium heat, cook the beef with the onion until browned and the onion is softened, then drain excess grease if needed.
- Stir in the garlic and taco seasoning and cook for 1 minute until fragrant.
- Add the beef broth, corn, beans, enchilada sauce, rice, salt, and pepper, then stir well to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 18-22 minutes until the rice is tender, and most of the liquid is absorbed.
- Fluff the rice with a fork then sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes until melted.
- Serve with sour cream and green onions for garnish if desired.
