Beef 'n' Rice Enchiladas Recipe

By ldelmas

Ingredients

• 1 package (6.8 ounces) Spanish rice and pasta mix
• 1 pound ground beef
• 2 cans (10 ounces each) enchilada sauce, divided
• 10 flour tortillas (8 inches), warmed
• 4 cups (16 ounces) shredded cheddar cheese, divded

Preparation

Step 1

Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.

Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.

Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.
Yield: 10 enchiladas.

Originally published as Beef 'n' Rice Enchiladas in Quick Cooking
July/August 2004, p30