Two-Sauce Beef Enchiladas with Rice and Cheese

These two-sauce beef enchiladas offer the best of both worlds: half are smothered in rich red enchilada sauce, the other half in tangy green salsa. The filling is a hearty mix of ground beef, diced bell pepper and seasoned rice, all rolled into soft flour tortillas and baked under a blanket of melted Mexican cheese.

Finish with a dollop of sour cream and sliced scallions for a fresh, creamy contrast. This recipe is perfect for a family dinner and makes great leftovers-if there are any!

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView 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

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 450°F. Wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, fajita spice blend, 1¼ 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 ground beef to the same pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. If there’s excess grease, carefully pour it out. Stir in bell pepper, scallion whites, Mexican spice blend, garlic powder and beef stock concentrates until thoroughly combined and beef is cooked through, about 1 minute more. Taste and adjust seasoning. Turn off heat. Transfer beef mixture to a medium bowl.
5. Once rice is done, transfer to 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 sides down in a 9-by-13-inch baking dish. If you have extra filling, serve it on the side. 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 enchiladas from oven; top with sour cream and scallion greens. Serve family style or divide between plates.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly before rolling to make them pliable.

Can I make these enchiladas ahead of time?

Absolutely. Assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

What can I substitute for the Mexican cheese blend?

A mix of shredded cheddar and Monterey Jack cheese works perfectly.