Mexican Ground Beef and Rice

Andy Anderson !


This is an excellent dish that is chock full of flavor. It’s easy to make, and will warm you up on a cold Winter’s evening by the fire. Serve it with some warm flour or corn tortillas, and you have a complete meal. And guess what… it will even taste better the next day.

FYI: You could always use pork or chicken in place of the beef.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
20 Min
25 Min


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1/4 c
chicken or beef stock or use filtered water
1 lb
ground beef
2 1/2 c
good enchilada red sauce
1 c
sharp cheddar cheese, freshly grated
1 c
pepper jack cheese, freshly grated
3/4 c
long-grain white rice


flour or corn tortillas
sliced black olives, for garnish
sour cream, for topping

How to Make Mexican Ground Beef and Rice


  • 2Gather your ingredients (oops, no photo, my bad).
  • 3Add the stock or water to a skillet over medium heat.
  • 4When the liquid begins to simmer, add the ground beef.
  • 5Cook until the beef has browned and the water has evaporated.
  • 6Chef’s Note: Use a wooden spoon to break up the ground beef.
  • 7Add 1/4 cup of the enchilada sauce to the beef, and stir to combine.
  • 8Place a rack in the middle position, and preheat the oven to 390f (200c).
  • 9Add the rice to the remaining enchilada sauce. and then add to an ovenproof serving dish.
  • 10Chef’s Tip: In order for the rice to cook properly the sauce should be boiling hot when you add the rice.
  • 11Add the beef mixture over the top.
  • 12Cover with the two cheeses.
  • 13Place in the preheated oven and bake for 20 to 25 minutes, or until the cheese is nice and bubbly.
  • 15Remove from the oven.
  • 16Add the sliced black olives to the top.
  • 17Serve with some nice warm tortillas, and sour cream. Enjoy
  • 18Keep the Faith, and keep cooking.

Printable Recipe Card

About Mexican Ground Beef and Rice

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Wheat Free, Soy Free
Other Tags: Quick & Easy, Heirloom

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