Spanish Rice Enchiladas
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 6 to 8
  • Preparation Time: 25 minutes
  • 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
  • shredded cheese
  • 1 8-ounce can tomato sauce
  • Toppings: sliced olives, sour cream, taco sauce
DIRECTIONS
  1. Cook beef and drain.
  2. Set aside 1 tablespoon of the taco seasoning.
  3. Add remaining seasoning to the beef.
  4. Stir in 3/4 cup water.
  5. Cover and simmer 15 minutes.
  6. Meanwhile, saute rice mix in butter over medium heat.
  7. Add tomatoes, rice seasoning, and remaining water.
  8. Boil and simmer for 15 minutes.
  9. Stir in beef mixture and spread over tortillas.
  10. Roll up and place in a 13x9x2-inch pan, seam side down.
  11. Combine the 1 tablespoon of taco seasoning with the tomato sauce and pour over the enchiladas and sprinkle with shredded cheese.
  12. Cover with foil and bake at 350 degrees for 30 minutes.
RECIPE BACKSTORY
Very easy, tasty, and makes a lot.