Ingredients
Scale
- 1 ½ pounds lean ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 3 tablespoons taco seasoning
- ½ cup water
- ½ cup instant white rice
- ½ cup chicken or beef broth
- 19 ounces red enchilada sauce
- 15 ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- 6 small flour tortillas, sliced in 1-inch strips
- 1 cup shredded cheddar jack cheese
Instructions
- Add the ground beef to a large skillet and cook over medium heat until browned, about 5 minutes.
- Add the diced onion and minced garlic, and cook until onion softens, about 2 minutes.
- Stir in the taco seasoning and water. Simmer for 1-2 minutes, stirring regularly.
- Add the white rice, broth, enchilada sauce, and beans. Bring to a simmer, cover, and cook for 5 minutes, or until rice is tender.
- Mix in the tortilla slices until incorporated.
- Sprinkle shredded cheese over the top.
- Cover until cheese melts, about 2-3 minutes.
- Serve with toppings like sour cream, guacamole, and cilantro.
Notes
- Use lean ground beef for less grease.
- Adjust spice level with mild or hot enchilada sauce.
- Substitute with brown rice for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg