Beef n Rice Enchiladas
by Shannon Lang
serves: 6
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Quick and easy dinner solution |
| Ingredients: |
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1 6.8 oz pkg |
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Spanish rice and vermicelli mix |
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1 Lb |
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ground beef |
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2 10 oz cans |
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enchilada sauce, divided |
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10 8-in |
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flour tortillas |
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4 C |
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shredded cheddar cheese, divided |
| Directions: |
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Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in rice and 1 1/4 C enchilada sauce. Spoon about 2/3 C beef mixture down the center of each tortilla. Top each with 1/3 C cheese; roll up.
Place rolled tortillas in an ungreased 13x9x2 baking dish. Top with remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 min or until cheese is melted.
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