Mahatma Rice is sponsoring this post to help you up your appetizer game with this easy and delicious beef and rice enchilada dip. It’s perfect for snacking on while spending time with friends.
It’s March and time for a lot of college basketball. I don’t get that into it but I do end up watching some. Even more than basketball, I’m ready for playoff hockey! No matter what sports are on they are always a great excuse to get together with friends and eat some delicious food.
Being in Oklahoma ranch dip is a staple. We love ranch on everything. Ranch dip is great but it’s nice to mix it up. My family loves Mexican food (and Tex-Mex) so I thought it would be fun to create a dip inspired by one of our favorite Mexican dishes, enchiladas.
While not always traditionally added to enchiladas I really like adding rice sometimes. It can be a nice change and we love rice around here. Rice is a fun surprised for ths dip and helps thicken it up and give it a nice texture.
One of my favorite kinds of rice is jasmine rice. It has a great soft texture and delicious flavor. The one I like to use is Mahatma Jasmine Rice. It’s imported from Thailand and is truly authentic and natural, with no additives.
Mahatma Jasmine Rice is perfect for Asian food, especially chicken and seafood. It also remains soft when chilled making it a great choice for salads and rice pudding. It’s also great in this enchilada dip. It’s a very versatile ingredient.
One thing to remember when buying jasmine rice is to look for the seal of Thai Hom Mali Rice, which guarantees the authenticity of the rice. If this isn’t on your package it’s not authentic jasmine rice. This is one of the reasons I like to use Mahatma Jasmine Rice.
My favorite way to cook rice is in my Instant Pot. It always comes out perfect and is so easy. Once it was done I added it to the dip and it was perfect.
If you have a smaller group it’s easy to half this recipe, that’s what I usually do. I like to serve this dip with tortilla chips. You can also top it with some sour cream and cilantro.
Beef and Rice Enchilada Dip
A unique and delicious dip that is perfect for parties.
Ingredients
- 1/2 pound ground beef
- 1 cup Mahatma Jasmine Rice, cooked
- 1 cup onion, diced finely
- 16 ounces red enchilada sauce
- 2 cups cheddar cheese, shredded
Instructions
- In a large skillet over medium-high heat, brown ground beef and onion, drain.
- Add the enchilada sauce to the meat mixture and stir until combined. Heat thoroughly
- Add in cooked rice, mix well.
- Sprinkle the cheddar cheese evenly over the mixture.
- Reduce heat to low. Cover until the cheese melts.
- Serve hot with tortilla chips.
Becky @ Disney in your Day
My mouth is watering! I love enhchilada anything, because I just love the sauce with some good cheese!
Lisa Sharp
I feel the same way, cheese makes everything better.
Katherine
Oh my gosh my mouth is watering! I shouldn’t be reading so many food posts right at dinner time. Haha but this seriously looks like the perfect dish for Cinco de Mayo (or any Taco Tuesday night….or any night in general). Haha thank you so much for sharing!
Lisa Sharp
I end up on Pinterest a lot before dinner and end up so hungry! ha
Coral
I just bookmarked this page and am really going to be making this soon. I love finding new dips because they’re so simple to make whenever I’m in a snacky mood. This one looks especially delicious! Thanks for sharing!
Lisa Sharp
Let me know if you try it. This one is quite easy so it’s perfect for random snack craving.
Segreteria
Julie, Your recipes are all so yummy. I have a question. For your beef and potato enchilada you listed two cans of enchilada sauce. I have tried a couple of brands from the store and they were terrible. Any suggestions and brands that are tasty or an easy quick enchilada sauce recipe? Any suggestions would be greatly appreciated. ThanksCarra
Lisa Sharp
Not sure if this comment is for me, my name is Lisa but I’ve made this one and it’s good. 5-minute blender enchilada sauce.
Christina Seward
Excellent quick and simple recipe! I love it! I used it as a base idea and bulked it up, because it’s “use up the leftovers” day. So I sauteed cabbage into it, and added corn, green chillies, red onion, garlic, kidney beans, and I also used green enchilada sauce because it was the only kind I had left.
I know, I know…someone is out there thinking g “this isn’t even the same recipe, you should y rate it if you changed everything,” but I completely disagree. This is a 5- star versatile recipe 🙂
Lisa Sharp
I’m so glad you liked it! I use recipes in the same way so I get it. I really like the idea of adding corn, going to have to try that.