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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.