This Mexican Beef Enchilada Rice is a real crowd-pleaser. Ready in minutes so you can spend more time with friends and family.
Heat the oil in a skillet with a lid over medium heat.
Add the beef and brown on all sides. Add onions and garlic and sauté until tender, about 5 minutes.
Add chili powder, oregano, salt, green chilies, tomatoes and water. Stir to combine, bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in rice, cover with lid and remove from heat. Let stand 5 minutes. Sprinkle with cilantro and arrange cheese on top. Cover until ready to serve.
Top with chopped onion, crema and a sprinkle of cayenne for some heat. Serve with tortilla chips for scooping.