Spanish Rice Enchiladas Recipe

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. 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.

Spanish Rice Enchiladas published in Taste of Home Ground Beef Cookbook , p294