Ground Beef Enchiladas with Rice and Lime Cream Dressing 🍚

A delicious Mexican-inspired meal featuring cheesy enchiladas, flavorful rice, and a refreshing sour cream-lime dressing. Packed with spices and comfort in every bite!

📋 Ingredients

For the Enchiladas:

• 1 lb (450g) ground beef

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (10 oz / 295g) red enchilada sauce

• 1 tsp ground cumin

• 1 tsp chili powder

• Salt and pepper, to taste

• 8 corn tortillas

• 2 cups shredded cheese (cheddar or Mexican blend)

• Fresh cilantro, chopped (for garnish)

For the Rice:

• 1 cup long-grain rice

• 2 cups chicken or vegetable broth

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 tsp cumin

• Salt, to taste

For the Lime Cream Dressing:

• 1 cup sour cream

• 1 tbsp fresh lime juice

• Salt and pepper, to taste

👩‍🍳 Instructions

STEP 1: Prepare the Rice

1. In a medium saucepan, heat olive oil over medium heat.

2. Add finely chopped onion and sauté for 3–4 minutes until translucent.

3. Add minced garlic, stir, and cook for 1 more minute.

4. Stir in the rice and toast it for 2 minutes, stirring frequently.

5. Pour in the broth, add cumin and salt, and bring to a boil.

6. Reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed.

7. Fluff with a fork and set aside.

STEP 2: Make the Enchilada Filling

1. In a large skillet over medium heat, cook the ground beef and chopped onion until browned and fully cooked, about 6–8 minutes.

2. Drain any excess fat.

3. Stir in minced garlic, enchilada sauce, cumin, chili powder, salt, and pepper.

4. Let the mixture simmer for 5 minutes to blend the flavors.

STEP 3: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C).

2. Warm the corn tortillas briefly in the microwave or in a pan to make them pliable.

3. Spoon about 2–3 tablespoons of the beef mixture into each tortilla, roll them up, and place them seam-side down in a greased 9×13-inch baking dish.

4. Pour the remaining enchilada sauce over the top of the rolled tortillas.

5. Sprinkle the shredded cheese evenly on top.

STEP 4: Bake

1. Cover the baking dish with foil and bake for 20 minutes.

2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

STEP 5: Prepare the Dressing

1. In a small bowl, combine sour cream, lime juice, salt, and pepper.

2. Stir well and adjust seasoning to taste.

STEP 6: Serve

1. Serve hot enchiladas alongside the rice.

2. Drizzle with the lime cream dressing and garnish with fresh cilantro.

🕒 Prep Time: 20 minutes

🕒 Cook Time: 40 minutes
🕒 Total Time: 1 hour
🍽 Servings: 4