Cheesy Beef Enchiladas with Sweet Peppers & Rice
Family Friendly

Cheesy Beef Enchiladas

with Sweet Peppers & Rice

30 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Ground Beef

    From the Test Kitchen

    To make the hearty filling for these enchiladas, you’ll cook savory ground beef and sweet peppers in a light tomato sauce that features a blend of zesty spices like ancho chile powder, smoked paprika, and cumin. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling greek yogurt.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Cheesy Beef Enchiladas with Sweet Peppers & Rice
    Title
    • 10 oz Ground Beef
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 6 oz Tomato Paste
    • 2 oz Monterey Jack Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 oz Sweet Peppers
    • ½ cup Plain Nonfat Greek Yogurt
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

    Prepare the ingredients
    2 Prepare the ingredients
    Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
    Make the filling
    3 Make the filling

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.

    Assemble & bake the enchiladas
    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

    2 Prepare the ingredients
    Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
    Prepare the ingredients
    Make the filling
    3 Make the filling

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.

    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Assemble & bake the enchiladas
    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. Enjoy!

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