Beef and Rice Enchilada Bake
  • 2 cups converted rice (Uncle Ben's recommended)
  • 4½ cups beef broth
  • 1½ pounds ground beef
  • 1 medium onion, diced (1 cup)
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 package taco seasoning, or 3-4 tablespoons of homemade, find our recipe here.
  • 2 cans (10 ounces) Enchilada Sauce
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 2 cups (8 ounces) Colby/Jack cheese
  • 2 cups (4 ounces) Fritos, crushed
Optional Garnish:
  • Green Onions
  • Black Olives
  • Tomatoes
  • Minced Cilanto
  • Sour Cream
  • Salsa
  1. In a medium saucepan, bring the broth and the rice to a boil. Cover and reduce the heat. Simmer for 20 minutes until cooked. When cooked, remove from the heat and set aside for 5 minutes.
  2. While the rice is cooking, brown the ground beef over medium heat with the onion and garlic. When finished, drain off any grease. Reduce the heat to low and sprinkle with the taco seasoning. Cook for a couple of minutes to allow the spices to "bloom". Add the enchilada sauce and continue cooking a few minutes for flavors to blend.
  3. When the rice is done resting, fluff with a fork. Stir the cottage cheese and sour cream into the rice.
  4. In a greased 9 x 13" dish, put ½ of the rice mixture in the bottom of the dish. Top with ½ of the beef sauce and ½ of the Colby/Jack cheese. Repeat layers using the remaining rice mixture, beef mixture and shredded cheese.
  5. Bake in a 350 degree oven for 20 minutes.
  6. Remove from the oven and top with the crushed Fritos.
  7. Return to the oven and continue baking for 10 minutes until bubbly and the topping is lightly browned.
  8. Garnish with desired toppings.
Recipe by Sunflower Supper Club at