Enchilada Rice

Name: Enchilada Rice
Yield: 6 servings
Ingredients: 1 pound 90% lean ground beef (or other ground meat); 1/2 cup onion (chopped, or 1 Tbsp onion powder); 1 can whole corn, low-sodium (15.2 ounce, or any low-sodium canned vegetable, drained); 4 tablespoons taco seasoning mix (dry, or dry enchilada sauce); 2 cups brown rice, cooked; 1/2 cup cheese (grated); mushrooms, olives or any favorite vegetable (1/2 cup sliced, optional)

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes

6 servings

Ingredients

1 pound 90% lean ground beef (or other ground meat)
1/2 cup onion (chopped, or 1 Tbsp onion powder)
1 can whole corn, low-sodium (15.2 ounce, or any low-sodium canned vegetable, drained)
4 tablespoons taco seasoning mix (dry, or dry enchilada sauce)
2 cups brown rice, cooked
1/2 cup cheese (grated)
mushrooms, olives or any favorite vegetable (1/2 cup sliced, optional)

Directions

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

Notes

Learn more about: Onions Corn Mushrooms

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.