Dump-and-Go Beefy Enchilada Rice – A Cozy, Weeknight Comfort Meal

This is the kind of dinner that saves the day on a busy weeknight. You toss everything into one pot, let it do its thing, and enjoy a hearty, flavorful meal without hovering over the stove. Dump-and-Go Beefy Enchilada Rice brings all the cheesy, saucy comfort of enchiladas with half the effort.

It’s bold, beefy, and family-friendly, with just enough spice to keep things interesting. If you love one-pan meals that feel like a warm hug, this one’s for you.

Dump-and-Go Beefy Enchilada Rice - A Cozy, Weeknight Comfort Meal

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Ground beef (1 pound, 85–90% lean)
• Long-grain white rice (1 cup, rinsed)
• Red enchilada sauce (1 can, 15–20 ounces)
• Beef broth or stock (1 3/4 to 2 cups)
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup; frozen or canned, drained)
• Diced green chiles (1 small can) or chopped jalapeño for heat
• Onion (1 small, diced) or 1 tablespoon dried minced onion
• Garlic (2 cloves, minced) or 1 teaspoon garlic powder
• Taco seasoning (1 tablespoon) or a mix of chili powder, cumin, paprika, and oregano
• Shredded cheese (1 1/2 cups; cheddar, Monterey Jack, or a blend)
• Olive oil (1 tablespoon, optional if not sautéing)
• Salt and pepper (to taste)
• Optional toppings: sour cream, cilantro, sliced green onions, diced tomatoes, avocado, lime wedges

Instructions

 

• Brown the beef (optional but recommended): In a large pot or deep skillet, heat a little oil over medium-high. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess fat if needed. For a true dump-and-go, you can skip browning and add raw crumbled beef directly, but browning builds deeper flavor.
• Add aromatics: Stir in onion and garlic. Cook 2–3 minutes until softened. If using dried onion and garlic powder, you can add them with the seasonings later.
• Layer in the flavors: Sprinkle in taco seasoning. Stir to coat the beef and onions until fragrant, about 30 seconds.
• Dump the rest: Add rinsed rice, enchilada sauce, beef broth, black beans, corn, and green chiles. Stir well to evenly distribute the rice. The liquid should fully cover the rice; add a splash more broth if needed.
• Simmer gently: Bring to a light boil, then reduce heat to low. Cover and cook 18–22 minutes, stirring once midway to prevent sticking. The rice should be tender and most of the liquid absorbed.
• Cheesy finish: Turn off the heat. Sprinkle cheese over the top, cover again, and let it melt for 3–5 minutes. Taste and adjust salt, pepper, or a squeeze of lime.
• Top and serve: Spoon into bowls and add your favorite toppings—sour cream, cilantro, green onions, avocado, and a squeeze of lime bring it to life.

What Makes This Special

This recipe is a true one-pot wonder—no separate sautéing or extra dishes if you don’t want them. It’s built around pantry staples, so you likely have most of what you need on hand.

The flavor hits that perfect enchilada profile: smoky, savory, a touch tangy, and cheesy. Best of all, it’s flexible—swap proteins, adjust spice levels, or sneak in extra veggies and it still comes out great. It tastes like you “worked” on dinner, even if you only stirred once or twice.

Shopping List

• Ground beef (1 pound, 85–90% lean)
• Long-grain white rice (1 cup, rinsed)
• Red enchilada sauce (1 can, 15–20 ounces)
• Beef broth or stock (1 3/4 to 2 cups)
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup; frozen or canned, drained)
• Diced green chiles (1 small can) or chopped jalapeño for heat
• Onion (1 small, diced) or 1 tablespoon dried minced onion
• Garlic (2 cloves, minced) or 1 teaspoon garlic powder
• Taco seasoning (1 tablespoon) or a mix of chili powder, cumin, paprika, and oregano
• Shredded cheese (1 1/2 cups; cheddar, Monterey Jack, or a blend)
• Olive oil (1 tablespoon, optional if not sautéing)
• Salt and pepper (to taste)
• Optional toppings: sour cream, cilantro, sliced green onions, diced tomatoes, avocado, lime wedges

How to Make It

1. Brown the beef (optional but recommended): In a large pot or deep skillet, heat a little oil over medium-high.

   Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess fat if needed. For a true dump-and-go, you can skip browning and add raw crumbled beef directly, but browning builds deeper flavor.

2. Add aromatics: Stir in onion and garlic.

   Cook 2–3 minutes until softened. If using dried onion and garlic powder, you can add them with the seasonings later.

3. Layer in the flavors: Sprinkle in taco seasoning. Stir to coat the beef and onions until fragrant, about 30 seconds.
4. Dump the rest: Add rinsed rice, enchilada sauce, beef broth, black beans, corn, and green chiles.

   Stir well to evenly distribute the rice. The liquid should fully cover the rice; add a splash more broth if needed.

5. Simmer gently: Bring to a light boil, then reduce heat to low. Cover and cook 18–22 minutes, stirring once midway to prevent sticking.

   The rice should be tender and most of the liquid absorbed.

6. Cheesy finish: Turn off the heat. Sprinkle cheese over the top, cover again, and let it melt for 3–5 minutes. Taste and adjust salt, pepper, or a squeeze of lime.
7. Top and serve: Spoon into bowls and add your favorite toppings—sour cream, cilantro, green onions, avocado, and a squeeze of lime bring it to life.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days.

  Reheat in the microwave with a splash of broth or water to loosen the rice.

• Freezer: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
• Meal prep tip: Keep toppings separate so they stay fresh and crisp.

  Add cheese after reheating for best texture.

Health Benefits

This dish delivers a balanced mix of macronutrients. Ground beef provides protein and iron, helping with energy and satiety. Black beans and corn add fiber, plant-based protein, and antioxidants, which support digestion and heart health. Tomato-based enchilada sauce offers lycopene, and the spices like cumin and chili powder can support metabolic health.

To lighten it up, use lean ground beef or swap in ground turkey. You can also reduce cheese, choose low-sodium broth and sauce, and add extra veggies like bell peppers or zucchini for volume without extra calories.

Common Mistakes to Avoid

• Not rinsing the rice: Unrinsed rice can turn gluey. Rinse until the water runs mostly clear to remove excess starch.
• Too much heat: A vigorous boil leads to unevenly cooked rice and sticking.

  Keep it at a gentle simmer on low.

• Wrong liquid ratio: Enchilada sauce counts as part of your liquid. If the pot looks dry before the rice is tender, add a bit more broth and continue cooking.
• Skipping seasoning checks: Enchilada sauce and broth can vary in salt. Taste before serving and adjust.
• Overstirring: Stir once midway to prevent sticking, but constant stirring can break the rice and make it mushy.

Alternatives

• Protein swaps: Use ground turkey, chicken, or plant-based crumbles.

  Shredded rotisserie chicken also works—stir it in during the last 5 minutes to warm through.

• Rice options: Long-grain white rice cooks most reliably. For brown rice, add more liquid (about 1/2–3/4 cup) and extend cook time to 35–40 minutes. Keep the heat low and check for doneness.
• Sauce variations: Swap red enchilada sauce with green for a tangier profile.

  Add a tablespoon of tomato paste for extra richness.

• Veggie boosters: Bell peppers, zucchini, or spinach mix in easily. Stir delicate greens at the end to preserve color and texture.
• Spice levels: Add chipotle in adobo for smoky heat, or keep it mild by using mild enchilada sauce and skipping jalapeños.
• Dairy-free: Use a dairy-free cheese or skip cheese and finish with creamy avocado and a drizzle of lime crema made with dairy-free yogurt.
• Gluten-free: Most ingredients are naturally gluten-free, but check labels on enchilada sauce, taco seasoning, and broth.

FAQ

Can I make this in a slow cooker?

Yes, but use parboiled or converted rice for best results. Add browned beef, seasonings, enchilada sauce, broth, beans, corn, and rice.

Cook on low for 2–3 hours until rice is tender. Stir in cheese at the end.

Will instant rice work?

It can, but adjust the timing. Add instant rice during the last 8–10 minutes of simmering so it doesn’t overcook.

Keep an eye on the liquid and add a splash if needed.

What if my rice is still hard?

Add 1/4 to 1/2 cup more broth, cover, and continue cooking on low for 5–7 minutes. Hard rice usually means not enough liquid or heat that’s too high and evaporating too quickly.

Can I make it spicier?

Use hot enchilada sauce, add diced jalapeños, or mix in 1–2 teaspoons of chipotle in adobo. A pinch of cayenne also does the trick.

How do I keep the rice from sticking?

Use a heavy-bottomed pot, keep the heat low, and give it one gentle stir halfway through cooking.

Lightly oiling the pan before adding ingredients can help, too.

What cheese melts best?

Monterey Jack and cheddar melt smoothly and add great flavor. Pepper Jack is excellent if you want a little kick.

Can I serve this as a burrito filling?

Absolutely. Spoon the mixture into warm tortillas, add lettuce, pico, and a bit more cheese or crema.

It also works well in stuffed peppers or as a nacho topper.

How can I reduce the sodium?

Choose low-sodium broth and enchilada sauce, drain and rinse beans well, and go easy on added salt. Fresh lime juice helps brighten flavor without extra sodium.

In Conclusion

Dump-and-Go Beefy Enchilada Rice brings big flavor with minimal effort, and it earns a permanent spot in the weeknight rotation. It’s customizable, comforting, and easy to prep ahead.

Keep the pantry staples on hand, and you’re never far from a satisfying, one-pot meal that everyone will happily dig into. Add your favorite toppings, grab a spoon, and dinner’s done.