Deconstructed Cheesy Beef Enchiladas

A savory mixture of ground beef and rice, smothered in salsa and cheese and peppered with corn tortilla wedges (on the bottom and top!). Much easier than rolling up enchiladas, but you get the same flavor explosion.

No need for rolling those tortillas! Let's face it, sometimes those "soft" corn tortillas crack when you roll them. Yes, we can cover those cracks with salsa and cheese, but it's frustrating nonetheless. No need to worry about that here!

Use taco seasoning if you want: I blended a bunch of seasonings to create a mixture that resembles store-bought taco seasoning. Feel free to use ready-made seasoning instead of the chili powder, cumin, garlic powder, onion powder, and oregano.

Want to prep ahead? Smart move - that's what I did. Assemble the "casserole" as instructed below and, before baking, cover with plastic wrap. Refrigerate up to 24 hours. Pull the pan from the refrigerator 30 minutes before baking (this ensures even cooking).

Deconstructed Cheesy Beef Enchiladas

1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups beef broth, divided
1 cup uncooked rice
1 tablespoon butter
4 corn tortillas, cut into wedges
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa of choice, plus more for serving
1/2 teaspoon paprika
Torn cilantro leaves, optional

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the skillet. Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add 1/2 cup of the beef broth and bring to a simmer. Simmer for 5 minutes.
Meanwhile, in a medium saucepan, combine the rice, butter and remaining 2 cups of broth. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. Season to taste with salt and pepper. Add the rice to the beef and stir to combine.
Arrange half of the tortilla wedges in the bottom of the prepared pan. Spoon the beef mixture over top. Nestle the remaining tortilla wedges into the beef mixture (you can arrange them however you want). Sprinkle both cheeses over top and spoon over the salsa. Sprinkle the top with the paprika.
Bake for 10 minutes, until the cheese melts.
Serve with extra salsa on the side.

Serves 4