Two-Sauce Beef Enchiladas with Rice and Cheese

These beef enchiladas bring the best of both worlds to your dinner table. Half are smothered in rich red enchilada sauce, the other half in tangy green salsa, all topped with melted cheese and baked until bubbly. The filling is a hearty mix of seasoned ground beef, tender bell pepper and fluffy rice.

Perfect for a family meal, this recipe makes a generous batch. Finish with a dollop of sour cream and fresh scallions for a bright, creamy contrast. Serve them family-style or plate individually-either way, they’re sure to satisfy.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Core, deseed and dice bell pepper into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, Fajita Spice Blend, 1 1/4 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until just beginning to brown, 3-4 minutes. Transfer to a plate.
4. Add beef to the same pan; season with salt and pepper. Cook, breaking up meat, until browned and almost cooked through, 3-4 minutes. Pour off excess grease if needed. Stir in bell pepper, scallion whites, Mexican Spice Blend, garlic powder and stock concentrates until combined and beef is cooked through, about 1 minute. Taste and adjust seasoning. Transfer to a medium bowl.
5. Add cooked rice to the bowl with beef mixture; stir to combine. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam-side down in a 9×13-inch baking dish. Top half the enchiladas with enchilada sauce; top remaining enchiladas with green salsa. Sprinkle evenly with Mexican cheese blend. Bake on middle rack until lightly browned and cheese has melted, 15-18 minutes.
6. Remove from oven; top with sour cream and scallion greens. Serve family style or divide among plates.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly before rolling to prevent cracking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe ahead?

Assemble the enchiladas without baking, cover and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes.