These beef enchiladas in a creamy sauce are an easy and delicious dinner. Add a tossed green salad, and you've got a well-rounded meal.
Ingredients
- cooking spray:
- ½ cups water: 2 piece (divided)
- white rice: 1 cup
- ground beef: 1 pound
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- taco seasoning: 1 pack (1.25 ounce pack)
- refried beans: 1 can (16 ounce can)
- cheddar cheese: 2 cups (divided, shredded)
- cottage cheese: 1 cup
- flour tortillas: 10 piece (8 inch)
- sour cream: 1 cup
- red enchilada sauce: 1 can (7.75 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes with cooking spray.
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Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
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Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
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Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
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Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
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Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
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Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.
