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Spanish Rice Enchiladas

My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.—Corine Kirscher, Auburn, Washington

6 ServingsPrep: 55 min. Bake: 30 min.

Ingredients

1 pound ground beef
1 envelope taco seasoning, divided
2-1/2 cups water, divided
1 package (6.8 ounces) Spanish rice and pasta mix
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (8 ounces) tomato sauce
Diced avocado, sliced ripe olives, shredded lettuce, sour cream and/or taco sauce

Directions

In a large skillet, cook beef over medium heat until no longer pink;
drain. Set aside 1 tablespoon of taco seasoning; add remaining
seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15
minutes.
Meanwhile, in a large saucepan, saute rice mix in butter over medium
heat until golden brown. Add the tomatoes, contents of rice
seasoning packet and remaining water. Bring to a boil. Reduce heat;
cover and simmer for 15 minutes or until rice is tender. Stir in
beef mixture.
Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup
cheese. Roll up and place seam side down in a greased 13-in. x 9-in.

2 of 2

Spanish Rice Enchiladas (continued)

Directions (continued)

baking dish. Combine tomato sauce and reserved taco seasoning; pour
over the enchiladas. Sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes or until heated through.
Serve with toppings of your choice. Yield: 6 enchiladas.

Nutrition Facts: 1 serving (1 each) equals 646 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 2,065 mg sodium, 66 g carbohydrate, 8 g fiber, 31 g protein.