Beef ‘n’ Rice Enchiladas
This colorful Mexican treat tickles the taste buds with only five ingredients.
Total prep time: 45 minutes or less.
- 1 package (6.8 oz. ) Spanish rice and vermicelli mix
- 1 pound ground beef
- 2 cans (10 oz. each) enchilada sauce, divided
- 10 flour tortillas (8 inches), warmed
- 4 cups (16 oz.) shredded cheddar cheese, divided
How to make it
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 x 9 x 2-inch baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. Makes 10 enchiladas.
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