Spanish Rice Enchiladas
1 lb. ground beef
1 envelope taco seasoning
2 1/2 cups water
1 package(6-8 ounce) Spanish rice & vermicelli
2 tablespoons butter or margarine
1 can (14.5 ounce) diced tomatoes
10 inch flour tortillas
1 8-ounce can tomato sauce
Toppings: sliced olives, sour cream, taco sauce
Cook beef and drain.
Set aside 1 tablespoon of the taco seasoning.
Add remaining seasoning to the beef.
Stir in 3/4 cup water.
Cover and simmer 15 minutes.
Meanwhile, saute rice mix in butter over medium heat.
Add tomatoes, rice seasoning, and remaining water.
Boil and simmer for 15 minutes.
Stir in beef mixture and spread over tortillas.
Roll up and place in a 13x9x2-inch pan, seam side down.
Combine the 1 tablespoon of taco seasoning with the tomato sauce and pour over the enchiladas and sprinkle with shredded cheese.
Cover with foil and bake at 350 degrees for 30 minutes.
Pairs Well With
Very easy, tasty, and makes a lot.