Cooking at Home - Enchilada Rice

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Published Saturday, February 13, 2021


PICT RECIPE Enchilada Rice - USDA
Enchilada Rice. Courtesy USDA

Makes:6 servings

Add your favorite vegetables and any lean ground meat to create this easy dish.


  • 1 pound 90% lean ground beef (or other ground meat)
  • 1/2 cup onion (chopped, or 1 Tbsp onion powder)
  • 1 can whole corn (14 ounce, or any canned vegetable, drained)
  • 4 tablespoons taco seasoning mix (dry, or dry enchilada sauce)
  • 2 cups rice, cooked (brown)
  • 1/2 cup cheese (grated)
  • 1/2 mushrooms, olives or any favorite vegetable (sliced, optional)


  1. Cook meat and onion until onion juices are clear.
  2. Drain juice and fat from cooked meat and onions.
  3. Add corn, taco seasoning, and rice.
  4. Simmer for 10 minutes.
  5. Add grated cheese to top; cover and let set for 5 minutes.
  6. Refrigerate leftovers within 2 hours.

Source: Vegetable Beef Skillet Meal, Food Hero, Oregon State University Cooperative Extension Service.

Nutrition Information

Serving Size: 1/6 of recipe (219g)



Total Calories


Total Fat

10 g

Saturated Fat

5 g


57 mg


219 mg


24 g

Dietary Fiber

2 g

Total Sugars

2 g

Added Sugars included

0 g


20 g

Vitamin D

0 mcg


88 mg


2 mg


334 mg

N/A - data is not available may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

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