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Beef n Rice Enchiladas by Shannon Lang serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Quick and easy dinner solution

Ingredients:

1 6.8 oz pkg

Spanish rice and vermicelli mix

1 Lb

ground beef

2 10 oz cans

enchilada sauce, divided

10 8-in

flour tortillas

4 C

shredded cheddar cheese, divided

Directions:

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.

Categories:

Ethnic Foods
Main Dishes
Meats
Pasta/Rice/Potatoes