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Skillet Enchilada Rice

Raise your hand if you are still recovering from Daylight Savings Time ending this weekend?  To add insult to injury it has been rainy, foggy, and cold these past few days for us.  The extra hour of sleep was nice the first night- Sophia went to bed late the night before, and Isabella knows she can’t come downstairs until 6:30am.  That has since worn off, and now Sophia has been waking up about 45 minutes earlier.  By the time I get our morning routine straightened back out it will be March and the clocks will spring forward again.

And it’s not just the mornings!  On Sunday James kept asking if I was going to start cooking dinner and it was only 3:00 in the afternoon.  Neither of us have been able to keep our eyes open past 9:00pm.  I don’t know how that one measly hour can have us all so jacked up.  Isabella has kickball practice twice a week and it’s going to be dark before practice even starts!  I’m laughing at myself as I type this because it’s not like this doesn’t happen EVERY YEAR.  I guess for some reason I’m feeling it harder this time around- I think because I’m busier than ever. 

But you know what helps me out on busy nights (when I’m running out of daylight)?  Quick and easy meals like this hearty Skillet Enchilada Rice.

We love enchiladas- cheese, beef, chicken- all of them, and I make them often in our dinner rotation.  It’s a pretty safe bet that if we go to a Mexican restaurant I am going to order the beef enchiladas.  If I had to pick a favorite meal that my Mom makes, it’s her beef brisket enchiladas- no contest.  The only thing I don’t like about enchiladas is they can be time consuming.  With this dish I can get the flavor I crave without all the effort.

Skillet Enchilada Rice

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 725kcal
Author: Emily Grace


  • 1 cup uncooked rice
  • 1 lb ground beef
  • 1/2 onion chopped
  • 1 red bell pepper chopped
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup green enchilada sauce
  • 1 cup red enchilada sauce
  • 8 oz Mexican blend cheese shredded


  • Cook rice according to package instructions.
  • Brown ground beef with onion and bell pepper in a large skillet; drain.
  • Add seasoning to the beef.
  • Stir in enchilada sauce, 1 cup cheese, and rice; mix well.
  • Season with salt and pepper to taste and heat for 5 minutes.
  • Top with remaining cheese and cilantro (optional).
  • Allow cheese to melt and serve.


Sometimes we like to eat this with chips instead of forks.


Calories: 725kcal | Carbohydrates: 51g | Protein: 38g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 1526mg | Potassium: 503mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2305IU | Vitamin C: 41.4mg | Calcium: 410mg | Iron: 4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!



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